Tested till perfect Layered Hummus Dip
Layered Hummus Dip
Photography by Matthew Kimura

Layered Hummus Dip

Bring this dip along for a starter and watch it disappear. Spread all the toppings on just before serving in a shallow glass dish surrounded with whole wheat pita triangles, baguette rounds or crudités.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

Recipe3 out of 5 based on 4 ratings.
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  • Portion size 12


  • 2 cups 2cupsBalkan-style plain yogurt
  • 1/4 cup 1/4cupfinely chopped sweet red peppersweet red peppers
  • 1/4 cup 1/4cupfinely chopped cucumbercucumbers
  • 2 2green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupcrumbled feta cheese
  • 1/4 cup 1/4cupchopped fresh coriander


  • 2 19oz cans 219oz canschickpeachickpeas, drained and rinsed
  • 2/3 cup 2/3cuptahinitahini
  • 1/2 cup 1/2cuplemon juice
  • 1/2 cup 1/2cupwater
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1-1/2 tsp 1-1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 4 4cloves garlic, minced
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Place yogurt in cheesecloth-lined strainer set over bowl; let drain in refrigerator until reduced to 1-1/4 cups (300 mL), about 2 hours. Discard watery whey in bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Hummus: Meanwhile, in food processor or blender, mix together chickpeas, tahini, lemon juice, water, oil, cumin and salt until smooth; stir in garlic. Spoon into shallow glass serving dish, about 8 inches (2 L) square; spread evenly. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Spread yogurt over hummus. Sprinkle with red pepper, cucumber, onions, feta cheese and coriander.

Additional information :

Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup (50 mL) chopped roasted red pepper.

Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup (50 mL) herbed cream cheese, softened.

Nutritional Information Per serving: about

cal 194 pro 7g total fat 10g sat. fat 3g
carb 21g fibre 4g chol 9mg sodium 358mg

% RDI:

calcium 9 iron 11 vit A 5 vit C 22
folate 25
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