9 layer Mediterranean Dip

By Nitaj3

Ingredients

• Hummus (recipe follows)*
• Tapenade (recipe follows)*
• 2 medium tomatoes, seeded and chopped
• 1 cup seeded and chopped cucumber
• 3 tablespoons snipped fresh flat-leaf (Italian) parsley or regular parsley
• 4 teaspoons snipped fresh mint
• 2 teaspoons lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon coarsely ground black pepper
• 12 large pita bread rounds
• 2 cups shredded fresh spinach
• 4 ounces feta or soft goat cheese (chevre), crumbled or cut up (1 cup)
• 1/4 cup sliced green onions (2)
• 1/4 cup sliced or chopped pitted kalamata olives or pitted ripe olives

Preparation

Step 1

1. Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).

2. In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350° oven for 15 minutes or until warm.

3. To assemble dip, spread Hummus on a 12-inch serving platter; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.

4. Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.

5. To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.

Hummus: Drain one 15- or 16-ounce can garbanzo beans (chickpeas). In a food processor, combine garbanzo beans; 1/4 cup tahini (sesame paste) or 3 tablespoons creamy peanut butter plus 1 tablespoon sesame oil; 3 tablespoons lemon juice; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/4 teaspoon salt and 1/4 teaspoon ground cumin. Cover and process until the mixture is smooth, stopping and scraping the sides as necessary. (Or, place drained garbanzo beans in a medium bowl; mash with a potato masher or fork until nearly smooth; stir in tahini or peanut butter plus sesame oil, lemon juice, olive oil, garlic, paprika, salt, and cumin.) Makes 1-1/2 cups.

Tapenade: Drain one 12-ounce jar roasted red sweet peppers. Pat dry with paper towel. Measure 1/2 cup red sweet peppers to use in the tapenade and chop the remaining for one of the layers in dip; set aside.
In a food processor, combine the 1/2 cup drained red sweet peppers, 1/2 cup pitted kalamata olives or pitted ripe olives, 1/2 cup pimiento-stuffed green olives, 2 tablespoons olive oil, 1 tablespoon snipped fresh basil, 1 tablespoon drained capers, 1 teaspoon snipped fresh oregano and 1/4 teaspoon freshly ground black pepper. Cover and process with several on-off turns until coarsely chopped. (Or, coarsely chop red sweet peppers, olives and capers by hand. Stir in the oil, basil, oregano and black pepper.) Makes 1-1/3 cups tapenade.

*Tip for quicker preparation: Instead of making the Hummus, use 1 1/2 cups purchased hummus . Assemble as directed above.

Make- Ahead Tip: Prepare Hummus and Tapenade 1 week in advance; cover and chill until ready to assemble. Prepare tomato mixture 6 to 24 hours ahead; cover and chill until ready to assemble. Drain as directed above. Assembled dip may be covered and chilled up to 1 hour before serving