Oh my, I have been absolutely horrible lately. It’s been so long since I have made a post that I almost don’t know what to do! Life has just been crazy. With my new job and summer traveling I have been a lazy bum. By the time I can sit down, that’s all I want to do. So, starting now I am making a new rule that I will be better about keeping up with my blog.
Along with that train of thought, I am thinking my blog needs an overhaul. But seriously, my photographs are not doing my food justice at all….but I guess that’s what you get when you don’t own a real camera, not to mention It could use some re-organizing.
To get back into the swing of things I have been collecting a few recipes I have been meaning to post. This first one is one of my favorite dishes to bring to potlucks or to have as an easy, delicious and healthy appetizer anytime of the year. Are you ready for it? It’s a Greek hummus dip and it is SO GOOD, yet so simple. I brought this to a tailgate once and it was gone in about 5 minutes…I’m not joking, I didn’t even get any. Same thing happened when I brought it to a recent work potluck. So, if you make this for a party or potluck make sure you snag a bite before you set it out or you will never get a chance to taste this delicious dip.
1-15 oz can chick peas, rinsed and drained (reserve liquid)
Scant ¼ cup tahini
Two large cloves roasted garlic
Juice of 1 lemon
About a ½ teaspoon of salt, add more or less to taste I find that it can taste a little bitter or bland if you don’t use enough
Pepper to taste
Olive oil and chickpea liquid (see directions below for amounts)
In an food processor or blender add drained chickpeas, tahini, garlic, lemon juice, salt and pepper. Start with about a tablespoon of olive oil and blend. When it comes to adding the more olive oil or chickpea liquid it becomes personal preference from now on what consistency you like your hummus, it also varies depending on how juicy your lemon is. I personally don’t like to add a ton of olive oil, so if I have already added a good amount and It is not quite the consistency I want I will add the chickpea liquid, but if you don’t want to use the chickpea liquid you don’t have to. Just blend till you get the a good creamy texture.
Layered Dip Ingredients:
1 ½ -6oz container plain, non-fat, Chobani Greek yogurt
1 Roma tomato, diced
½ Cucumber, peeled and diced
2-3 Green onions, diced
Feta cheese and pepper to taste
Start by spreading the hummus into a glass baking dish. Next, spread the Chobani over top, you may need a little more or less depending on the size of your dish. I used a 9X12, I have also used and 8X8 and got away with just one container or yogurt.
Sprinkle yogurt layer with feta, tomatoes, cucumbers and green onions, then top with some fresh cracked pepper….I told you it was easy. Now pair that with some of crunchy corn chips (I like Trader Joe’s guiltless corn chips) or pita and hurry up and grab a bite before it’s all gone!