MEDITERRANEAN LAYER DIP

“This is a great crowd dish that is great served with pita triangles, bread sticks or even spooned into tortilla cups.”

1 can chick peas, drained and rinsed
1 large clove garlic, sliced
2 tbsp lemon juice
3 tbsp olive oil
water (if needed)
salt and freshly ground pepper to taste
6 ounces plain thick yogurt*
1 green onion, finely chopped
1 tsp cumin seed
1 tbsp finely chopped fresh mint
1/3 cup chopped or shredded, unpeeled cucumber
1 cup diced tomato
1/2 cup crumbled feta (sheep's milk) or goat's cheese
1/3 cup chopped, pitted kalamata olives
pita triangles, bread sticks, or tortilla cups (for serving)

Blend chick peas in food processor with on/off pulses until coarsely chopped. Add garlic, lemon juice, salt, pepper and blend. With machine running, slowly drizzle in olive oil and adjust consistency by adding some water, if necessary. Spread onto shallow dish or plate.

Mix thick yogurt, green onion, mint, cucumber and cumin together and spread on chick pea base. Top with chopped tomato, cheese and olives.

Serve with dippers.

*TO MAKE THICK YOGURT:
Drain yogurt in a fine mesh sieve over a glass measure for 3-4 hours or overnight in fridge to create an almost sour cream thick layer.

Source: By Kim Quigley - Sun Media, Woodstock Sentinel Review