Name: Vegan Layered Greek Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 17 ounces of hummus of choice. I used Cedar's Original Hummus. Or, you can make homemade hummus; An oil-free version you may want to try is Engine 2 Hummus; 1 15 ounce can chickpeas, drained; 1 teaspoon of each of the following spices: cumin, smoke paprika, garlic powder, turmeric, sea salt and coriander; 2 cups curly leaf parsley, chopped; 1/2 cup grape tomatoes, cut in halves (or cherry tomatoes if you can't find grape tomatoes); 1/4 cup diced red onion; 1/8 cup OMG Oil-Free Dressing; 2 Tablespoons chopped dill; 1/4 cup kalamata olives, cut in halves (optional); 1/2 cup hummus of choice (I used Engine Brand); 1/4 cup lemon juice (juice of 2 lemons); 3 Tablespoons Red Wine Vinegar

Tis the season to be festive, and that means bringing out all the stops. Instead of simply serving hummus with a side of vegetables, why not give it a little pizzazz? Vegan Layered Greek Dip, for example, is the mega party pleaser.

TASTE TESTED AND APPROVED!

First, I tested out my vegan layered dip at a party I hosted for my girlfriends to raise money to feed the homeless. When I looked at the food table 20 minutes into the party, I noticed my vegan layered Greek dip was gone. Not only was the plate scrapped clean, but all the ladies at the event wanted the recipe.

Then, I decided to give my family the layered dip taste test with an array of other appetizers I served at Thanksgiving dinner. Again, the plate was scraped clean within minutes. So, as I share this with you, I am pretty sure wherever you bring this dip, you will be a hit.

THE LAYERS OF GOODNESS

In order to make this masterpiece, you simply start with your favorite hummus. Because I was serving this to a large group of people, I used a large container of hummus. Although any flavor of hummus will do, I chose regular flavor, because of all the other accompanying layers. Next, I roasted a can of chickpeas with an array of Greek and other seasonings. I then added a bright salad similar to Tabbouli, and a few other add on ingredients.

SEASONED CHICKPEAS: CUMIN, SMOKED PAPRIKA, GARLIC POWDER, TUMERIC, SEA SALT, AND CORRIANDER

Despite the belief that oil must be used in roasting chickpeas or anything for that matter, it is not necessary. The aquafaba, for example, allows for the seasoning to stick to the chickpeas.

THE PARSLEY SALAD LAYER FOR THE VEGAN GREEK LAYERED DIP

While the chickpeas roast in the oven, you can assemble the salad for the vegan layered dip. For this part of the recipe, you need parsley, grape or cherry tomatoes, red onion, and my OMG Oil-Free Dressing.

Although you only need a small amount of the dressing for the salad portion, I make a whole batch so I can use it during the week for salads or bowls.

Parsley, in particular, can be found fresh all year round regardless of where you reside. With a clean bright flavor and a lettuce-like crunch, its green vibrancy stands out against the lightly colored hummus. Similarly, the red tomatoes, Brighton the salad, and give it a beautiful addition to that state and color. Instead of flat parsley, I chose curly leaf parsley for its texture and lettuce-like appearance.

Likewise, the red onion, adds not only another vibrant color but a relatively mild flavor. Additionally, fresh dill adds another level of freshness to the salad. While I think the dip is perfect as it is, adding a few kalamata olives only enhances the flavors of the vegan layered greek dip.

THEN, LAYER AND DIP

HUMMUS SPREAD INA CIRCULAR SHAPE ON A LARGE PLATTER

SPRINKLE WITH COOLED ROASTED CHICKPEAS

ADD PARSLEY SALAD AND SCATTER OLIVES

Even though I chose to serve Vegan Layered Greek Dip with baked pita chips, cucumbers, celery, and carrots make the perfect replacement chips.

So, if you love to dip like I love to dip, you will also love my Skinny Cilantro Jalapeno Hummus Salad Dip!

12 servings