Greek Hummus and Tomato Dip

Hummus

• 2 15 oz cans chickpeas, rinsed and drained
• 1 cup tahini (ground sesame paste)
• 3/4 cup freshly squeezed lemon juice
• 9 cloves chopped garlic
• 1 ½ teaspoons ground cumin
• ½ teaspoon sriracha

Place the chickpeas, tahini, ¾ cup of the lemon juice, garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoons salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.

Tomatoes, Cucumbers, Onions

• 1/3 cup Olive Oil
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Cavender’s Greek Seasoning
• 1 large hothouse cucumber, halved, seeded, unpeeled, and ½” dice
• 2 cups multi colored grape tomatoes, cut into fourths
• ¾ cup sweet onion, 1/4” diced
• ½ cup julienned fresh mint leaves or basil leaves or a combination, for garnish
• ¾ cup Greek olives, optional
• Stacy’s Pita Chips

In a large bowl combine the tomatoes, cucumber, and onion. Add olive oil and lemon juice, salt, pepper, Cavender’s, and combine.

To assemble the dip

Spoon the hummus onto a large 9”x13” serving platter spreading it out evenly. With a slotted spoon, place tomato mixture around the edge of the hummus leaving hummus in the middle open. Place olives at the bottom and top edge over the tomato mixture. Drizzle with olive oil and fresh mint or basil. Serve with Stacy’s Pita Chips.

Note: If you don’t want to prepare your own hummus, you can purchase hummus. I have used a 32-ounce container from Sam’s Club. Pick whichever flavor you like. Also, you can put your tomato mixture together 1 day in advance. Store in a sealed bowl in the refrigerator.