Greek Hummus Dip with Mediterranean Pico

Ingredients

Hummus

• 2 cans (15oz each) of chickpeas
• 1/4  cup + 2 Tbsp fresh lemon juice
• 1/4 cup tahini
• 1 Tbsp minced garlic
• 3 Tbsp olive oil
• 1/2 teaspoon ground cumin
• 1 tsp salt
• 4-5 Tbsp cold water

Mediterranean Pico

• 3 cherry tomatoes, seeded and chopped
• 1/2 cup English cucumber, seeded and chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup red onion, chopped
• 1 Tbsp Italian flat-leaf parsley, chopped
• 1 Tbsp fresh lemon juice
• 1/4 cup Feta Cheese
• ¼ cup Kalamata olives, sliced

Instructions

For Hummus

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minutes. Scrape the sides and bottom of the bowl, then process for 30 seconds more.
2. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then for another 30 seconds or until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes
4. Next add 3-4 Tbsp cold water until perfect consistency is reached.
5. Place hummus in a bowl. Cover and refrigerate until ready to use.

Mediterranean Pico

1. In a small bowl add tomatoes, cucumber, red pepper, red onion, feta cheese, olives, parsley, mint, and lemon juice. Toss gently.
2. When ready to assemble the dip spread the hummus in the bottom of a flat bowl. Using a slotted spoon, layer the mediterranean pico on top. Serve immediately with pita chips or crackers of your choice.