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Layered Mediterranean Dip

Layered Mediterranean Dip
  • Quick & Easy!
Serves: 6Ready In: 20 minutes

Why We Like It

The hummus in this dip is really good and the layered toppings turn this into one delicious appetizer!  We recently took this to a gathering with friends and it was a HUGE hit!

Preheat the oven to 400 degrees

Toast the Pitas:

  • 4 whole wheat pitas (or pita pockets, cut into triangles, for serving)

Place on a large baking sheet in a single layer.  Bake for 5 minutes,  remove from the oven and toss to stir, and then bake another 3-5 minutes until toasted and browned.  Set aside.

Make the Hummus:

  • 1 (15 oz) can garbanzo beans (or chickpeas, low sodium, rinsed and drained)
  • 1/2 Tbsp lemon juice (juice from 1/2 a lemon)
  • 1/4 cup tahini paste
  • 2 Tbsp olive oil
  • 3 garlic cloves (or 1 tsp garlic powder)
  • 1/4 tsp ground cumin
  • 1/2-3/4 tsp sea salt

Add to a food processor or blender along with 1/4 cup of water.  Pulse to combine until smooth.  (Add 1-2 Tbsp of more water if hummus is too thick).

Put it all together:

  • 1 cucumber (diced)
  • 1 tomato (diced)
  • 1/2 cup kalamata greek olives (pits removed and sliced)
  • 1/4 cup red onion (diced)
  • 1/4 cup feta cheese

Spread hummus into a shallow bowl.  Layer everything else on top.

Serve and enjoy!

Serve dip with toasted pita chips.

Quick Tips

Tahini paste is ground sesame seeds and is typically used in hummus.  It can be found in the Asian section of the store.

Nutrition Information for one serving

  • Calories: 315
  • Fat: 13.5 g
  • Saturated Fat: 2.2 g
  • Total Carbohydrate: 39 g
  • Cholesterol: 4 mg
  • Fiber: 6.5 g
  • Sugars: 4 g
  • Protein: 11 g
  • Sodium: 450 mg
(Recipe adapted from