Erin Barrite made this wonderful Mediterranean dip for a chapter event. Its superb taste
and colorful ingredients make any occasion more festive.
1.5 cups of hummus (homemade-see recipe below OR store-bought)
3/4 cup peeled cucumbers, chopped in tiny 1/4” pieces
3/4 cup (about 1 large leaf) romaine lettuce. Roll up leaf, shred it in tiny strips, then chop it crosswise into tiny pieces.
3/4 cup red onion, chopped in 1/4” pieces and microwaved for 20 seconds
3/4 cup tomatoes, chopped in tiny 1/4” pieces and juice drained
1/2 cup kalamata olives, rinsed, drained, and chopped in 1/4” pieces
1 large ripe avocado (not mushy) that is firm enough to chop into 1/4” pieces. Gently toss pieces with 2 tsp. lemon juice.
Prepare all the ingredients before you start, and line them up on the counter before beginning to layer them.
In a roughly 9”x13” baking dish spread the hummus in an even layer. Layer the next 6 ingredients in the following order, sprinkling each one evenly on top: cucumber, romaine, onions, tomatoes, olives, and avocado. Spoon some onto your plate. Then scoop it up with crackers or corn, potato, or pita chips.
2 cups cooked or 1-15 oz. can garbanzo beans
1-2 garlic cloves, pressed
2 Tbsp. tahini (sesame seed butter)
2 Tbsp. lemon juice
1.5-2 tsp. salt
1 tsp. cumin
1/4 tsp. paprika
1/2 cup water
Drain the beans. If using canned beans, rinse them in a strainer under the faucet and drain them. Place all ingredients in a blender and whiz until mixture is very creamy. Stop blender periodically and push mixture down with a spatula. If serving hummus alone, sprinkle it with chopped parsley.