Jazzy Greek Dip

1 recipe Classic Hummus (or 2 cups store-bought hummus)*

1 medium carrot, grated

10-12 kalamata olives, halved

1/3 cucumber, diced

1/4 cup diced red onion

3-4 roasted red peppers, slivered (we use Pequillos from a jar, but any will work

1/4 cup lightly toasted pine nuts

1 tablespoon chopped parsley

3 tablespoons Silician Lemon Balsamic Vinegar

1/4 cup crumbled feta

Spread hummus on a serving dish.  Arrange the remaining vegetables on top.  Drizzle with the Sicilian Lemon Balsamic Vinegar and add the feta.  Server with pita chips or stone ground wheat crackers.

* Classic Hummus

1 can garbanzo beans, rinsed and drained

1/4 cup tahini

3 tablespoons lemon juice

1 clove garlic, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Milanese Gremolata, Unflavored or Dill Olive Oil

Combine all ingredients through the black pepper in a food processor until well blended.  Drizzle in the olive oil while processing.  Add a little water if it's too thick.  Chill 1/2 hour.  Serve.

  • Facebook Social Icon
  • Pinterest Social Icon

© 2017 Emerald Coast Olive Oil