Mediterranean 7 Layer Dip
The layers in this dip are akin to classic 7 Layer Dip, changing the ingredients up with hummus, tahini avocado, labneh, olive oil and Mediterranean spices. Go big with this dip by simply using a large casserole dish and using lots of each layer ingredients. Make this spicy by stirring chopped jalepeno pepper into the hummus. Olives can be replaced with something similarly salty, like crumbled feta. Go vegan by leaving out the labneh and adding more chopped vegetables (bell peppers, cucumbers). Or try a creamy vegan yogurt substitute.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Smooth Hummus
- 4 small or 2 large ripe avocado
- 2 tablespoons tahini
- 1 small clove garlic, minced
- 1 teaspoon salt
- Pinch Dried Mint
- Juice of 1/2 lemon
- 1 pint cherry or grape tomatoes, chopped
- 1/2 cup pitted olives, green or black or a combo, chopped
- 2 cups labneh or Greek Yogurt
- Extra Virgin Olive Oil, for drizzling
- Sumac, for dusting
- Big bowl Pita Chips
Instructions
- 1
In a 9-inch glass pie plate or other glass dish with tall sides, spoon the hummus to cover the base of the dish (the hummus layer should be about an inch deep).
- 2
Scatter, or arrange, the chopped tomatoes and olives over the hummus.
- 3
In medium bowl, make the tahini avocado by mashing the avocado with the tahini, garlic, salt, dried mint, and lemon. Taste and adjust the seasonings as you see fit. Dollop the avocado over the tomato and olive layer, carefully spreading to just inside the edge, allowing the tomatoes to peek through around the edge, from the top view.
- 4
Stir the labneh well, then dollop the labneh over the avocado layer, spreading to just inside the edge to allow the lovely green avocado to show through on top. Swoop the back of a spoon over the labneh to create a well in the center.
- 5
Drizzle olive oil all over the top of the dip. Sprinkle with sumac. Serve immediately with a bowl of pita chips.