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.