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Mediterranean Seven Layer Dip Salad
14
30 mins
Ingredients
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For the Hummus
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1 can (16-oz.) garbanzo beans, rinsed
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3 Tbsp. STAR Extra Virgin Olive Oil
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2 Tbsp. tahini paste (if you don’t have tahini paste, you don’t have to use it)
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3 garlic cloves
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Fresh lemon juice from 1 whole lemon
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¼ cup fresh Italian parsley leaves
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Salt and fresh ground pepper, to taste
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2 Tbsp. water
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Layers
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Prepared hummus dip
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1 cup plain non-fat yogurt
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1 jar (14.75-ounces) Cara Mia Artichoke Hearts in Water
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1 cup sliced STAR Spanish Ripe Medium Pitted Olives
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6 to 8 cups Romaine lettuce leaves
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2 cups sliced cherry tomatoes
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1 container (4-ounces) crumbled feta cheese
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Toasted garlic bread slices for serving
Instructions
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1.
Place all hummus dip ingredients in a food processor; process for 2 minutes, scrape down the sides and continue to process until smooth and thoroughly combined, about 4 minutes. If you like a thinner hummus, add 1 more tablespoon water and process it until combined.
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2.
Spoon prepared hummus into a deep salad bowl or trifle bowl. Add yogurt over hummus. Layer artichoke hearts over the yogurt. Add sliced black olives. Layer lettuce leaves over olives; add tomatoes and feta cheese. Sprinkle with a bit of extra virgin olive oil (optional) and serve with toasted garlic bread slices.
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3.
Keep refrigerated.
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4.
Note: You can make the Dip a few hours ahead of time, but keep it refrigerated and don’t add the olive oil to the top of the lettuce until ready to serve.
