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Go deep with this gluten-free, vegan, low-fat, full flavor Six-Layer Mediterranean-inspired dip.  Layer One: Smooth, earthy, and rich hummus.   Layer Two: Bright, tangy-sweet sundried tomatoes that can be chopped up manually, or made into a chunky paste by a food processor, or it can be purchased ready-made at many food markets and any gourmet gustatory emporium (eg Whole Foods, Fairway). Level Three: Another smooth overlay of hummus.  Layer Four:  Plump, meaty, briney kalamata olives  chopped up or whizzed into a paste, or purchased in a jar as a tapenade. Layer Five: the final blanket of hummus.  Layer Six:  Piquant Pappadew peppers vibrant in both color and flavor.  You know the drill by now… It’s a subterranean Mediterranean flavor blast.  If there’s any left over after the Big Game use it as the base layer for a creative sandwich concoction, or to perk up a salad with some vibrant tasting protein.

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  • 2 x 17 oz. (family size) Hummus (or 3 cups)
  • 1 cup sun-dried tomatoes packed in olive oil OR 1/2 cup prepared sun-dried tomato pesto
  • 1 cup pitted kalamata olives OR 1/2 cup black olive tapenade
  • 1 cup pappadew peppers or roasted  peppers OR 1/2 cup of roasted pepper spread
  • Hot sauce (optional)

1. In a small Pyrex  casserole dish (or something  that holds approximately 5 cups of dip) spread 1 cup of the hummus evenly over bottom of plate

2. Chop sundried tomatoes* coarsely or pulse for 20-30 seconds in the carafe of the food processor.   A thick and chunky paste should result.  Spread the sundried tomatoes evenly over the hummus layer.  Spread another cup of hummus on top of sundried tomatoes.

3. As you did with the sundried tomatoes in the food processor  (or manually with a knife) do with the kalamata* olives.  Spread olives over hummus.

4. Repeat process with the peppers.   If you are including hot sauce, sprinkle a few dashes over the surface of the dip.  Cover with plastic wrap and refrigerate until ready to serve.

*If you are going with the ready-made spread options, you can obviously omit the food processing steps, and proceed directly to the spreading.

 

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack