Vegan Layered Greek Dip

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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 Greek 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

To make this masterpiece, you start with your favorite hummus. Because I was serving this to a large group of people, I used a large hummus container.

Although any hummus flavor 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, it is not necessary. The aquafaba, for example, allows for the seasoning to stick to the chickpeas. 

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 salad portion dressing, I make a whole batch to use 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 vegan layered greek dip's flavors. 

THEN, LAYER AND DIP! USE AN OVAL SHAPE, A CIRCLE, THE SHAPE OF A HEART FOR VALENTINE'S DAY, OR A CHRISTMAS TREE

SPRINKLE THE COOLED CHICKPEAS ON TOP OF YOUR HUMMUS SHAPE

ADD DRESSED PARSLEY SALAD AND SPRINKLE WITH 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 Cilantro Jalapeno Hummus Salad Dip! 

LOOKING FOR OTHER FESTIVE RECIPES? GIVE THESE A TRY

• Vegan Buffalo Chicken Dip
• French Onion Dip
• Pumpkin Crack Dip
• Beet Dip
•  7 Layer Taco Dip
• Vegan Stuffed Mushrooms
• Tangy Crockpot Meatless Meatballs
• Buffalo Cauliflower
• Tahini Roasted Cauliflower
• Cheesy Spinach Artichoke Dip Fat-Free and Fabulous

Yield: 12 servings

Vegan Layered Greek Dip

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Layer on top of layer of fabulous freshness. Take hummus to the next level and enjoy this festive vegan layer Greek dip! Serve with baked pita chips or vegetables, this dip is always a crowd-pleaser.

Print

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

ROASTED CHICKPEAS

• 1 15 ounce can chickpeas, drained
• 1 teaspoon of each of the following spices: cumin, smoke paprika, garlic powder, turmeric, sea salt and coriander

PARSLEY SALAD

• 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

ADDITONAL OPTIONS

• 1/4 cup kalamata olives, cut in halves (optional)

DRESSING  OMG Oil-Free Dressing

• 1/2 cup hummus of choice (I used Engine Brand)
• 1/4 cup lemon juice (juice of 2 lemons)
• 3 Tablespoons Red Wine Vinegar

Instructions

• On a large serving tray,  using a spatula, spread hummus in the middle in a long circular shape; you want it flat and even since you will be layering other ingredients on top

• Pre-heat oven to 400 degrees
• Drain Chickpeas and pour into a bowl
• Sprinkle the spices onto the wet chickpeas
• Stir, so chickpeas are covered
• On a baking sheet, place a silicone baking mat, or parchment paper on the pan
• Pour the seasoned chickpeas into a single layer
• Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking

PARSLEY SALAD

• In a bowl, combine parsley, tomatoes, red onion
• Add 1/8 cup dressing
• Toss and set aside

LAYERING

• When chickpeas are cooled, sprinkle them on top of the spread hummus

• Add parsley salad around and onto the roasted chickpeas, and sprinkle with cut olives (optional)

SERVE

• Serve with pita chips or vegetables, or anything dippable 🙂

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 123Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 290mgCarbohydrates 19gFiber 7gSugar 2gProtein 8g

Nutrition facts may not be 100% accurate.

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