Sunday, June 16, 2013

Greek 6-Layer Dip

Yield 8 servings

3 1/2 Pounds chick peas, fresh in the hulls*
1/2 Cup water, hot reserved cooking liquid
1 tsp salt, Kosher 
3 Cloves garlic, fresh minced
1 Large lemon juiced
1/2 Cup oil, extra virgin olive 
3 1/2 Tbls Tahini
1 tsp cumin, ground

1 to taste salt, Kosher 
1/2 Large bell pepper, red small dice
1/2 Large cucumber, English small dice
1/2 Cup olives, Kalamata finely chopped
1/2 Cup cheese, feta crumbled 
1 Tbls dill, fresh minced 

Chef's Note: If you cannot find fresh chickpeas, buy canned.  Reserve the liquid from the can and don't cook them, omit the 1 teaspoon of kosher salt (2, 15-ounce cans)

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Hull the peas and rinse. You should end up with 30 to 36 ounces of fresh green chickpeas. 

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, cumin 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.