RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3880
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| Recipe Name: |
Greek 6-Layer Dip - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Other suggestions are thin slices or chopped pepperoncini.
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Ingredients:
1 Large cucumber, English small dice
0.75 Cup olives, Kalamata finely chopped
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Directions:
Hull the peas and rinse. You should end up with 30 to 36 ounces of fresh green chickpeas. (If you cannot find fresh, buy canned and reserve the liquid from the can and don't cook them).
Bring 3 quarts water to a boil with the teaspoon of salt. Drop in the fresh chickpeas and blanche for 5 minutes. Drain, rinse with cool water and let cool.
Mix peas, garlic, tahini, lemon juice and oil in a food processor. While running, slowly add water until desired consistency. Add salt until desired flavor.
Spread hummus about 2-inches thick in the bottom of a wide serving dish. Sprinkle veggies evenly over the top of the hummus. Sprinkle feta over the top. Top with dill.
Serve with pita chips or warmed wedges of pita bread. |
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| Nutrition per Serving: |
| Calories: |
126 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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