Greek Salad Topped Hummus Dip with Spiced Pita Chips

Greek Salad Topped Hummus Dip with Spiced Pita Chips

Prep Time: 15 minutes
Servings: 4

The yourwellness Greek salad topping makes it a perfect party dip. Try making the hummus, salad, and pita chips in large quantities and storing them separately in your refrigerator.

Ingredients:

• 1 cup cooked or no-salt-added canned Garbanzo Beans, rinsed and drained
• 1 clove Garlic, minced
• 1/3 cup Tahini (sesame purée)
• 2 tsp HT Traders Extra Virgin Olive Oil
• ¼ tsp Harris Teeter salt
• Dash Cayenne Pepper, to taste
• 3 Roma Tomatoes
• ¼ cup HT Traders Kalamata Olives, pitted and chopped
• 1 English Cucumber, diced
• 2 Green Peppers, diced
• 2 ounces Feta Cheese, crumbled
• Dash Paprika, for garnish
• 2 Whole Wheat Pita Loaves
• 2 tbsp HT Traders Extra Virgin Olive Oil
• ¼ tsp Sesame Seeds
• ¼ tsp Coriander
• ¼ tsp Dried Thyme

Directions:

1. Place chickpeas in a food processor, reserving a few for garnish. Add the garlic, tahini, olive oil, salt, and cayenne pepper to the food processor. Purée until smooth.
2. Add water, tablespoon by tablespoon, until an extra creamy consistency is reached (you should need less than 1/4 cup in total). Scrape down the sides of the food processor, and purée for 1–2 minutes. Taste and adjust seasonings, if necessary.
3. If not serving immediately, store in a lidded container in the refrigerator. Otherwise, spoon into a small round dish. Using the back of a spoon, make dents in the top and fill the dents with olive oil (optional). Top with tomatoes, olives, cucumber, green pepper, and feta cheese.
4. Sprinkle paprika, and arrange remaining chickpeas on the top.
5. Cut each pita loaf into 4 equal portions. Brush olive oil on top of each piece and sprinkle sesame seeds, coriander, and thyme over the top. Toss to coat well.
6. Place on a baking sheet and bake under the broiler for 2 to 4 minutes per side until golden.