Mediterranean hummus trifle
Votes: 5
Time: 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 362, total fat 18 G., saturated fats 3 G., proteins 16 G., carbohydrates 40 G., fiber 13 G., cholesterol 4 mg, sodium 730 mg, sugar 4 G.
Calories 362, total fat 18 G., saturated fats 3 G., proteins 16 G., carbohydrates 40 G., fiber 13 G., cholesterol 4 mg, sodium 730 mg, sugar 4 G.
This layered hummus dip is perfect for at-home parties. Transform store-bought hummus into something special by adding popular Mediterranean ingredients with bold flavors and textures, like basil, sun-dried tomatoes, cucumbers, Kalamata olives, and chickpeas, all topped with tart Greek yogurt. Top the dip with pita chips and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 containers of plain hummus (280g each)
- 1 can (400g) canned artichoke hearts, thoroughly drained
- 1 and 1/4 tbsp. Kalamata olives, drained
- 1 can (350g) sun-dried tomatoes in oil, patted dry
- 1 cucumber, diced into 0.5 cm cubes (about 3 cups)
- 1 cup tightly packed fresh basil leaves (about 1 bunch)
- 1 can (425 g) canned chickpeas, drained
- 1 cup plain Greek yogurt
- Pita chips, for serving
- Special equipment: trifle bowl
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Recipes with similar ingredients: chickpeas, Kalamata olives, sun-dried tomatoes, Artichokes, hummus, cucumbers, basil, pita chips, yogurt
Cooking the dish according to the recipe:
- Combine 1 container of artichoke hummus, reserving 1/4 cup of the hearts for topping, in a food processor. Process until very smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread a layer of artichoke hummus in the bottom of a trifle bowl. Sprinkle with olives, reserving 2 tablespoons of the olives for topping. Rinse the food processor bowl and blade and wipe dry.
- Combine 1 container of hummus in a food processor with the sun-dried tomatoes, reserving 2 tablespoons of the tomatoes for the topping, and 2 tablespoons of water. Process until smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread a layer of tomato hummus over the olives, starting near the sides of the bowl. Use a spatula to spread the hummus toward the center. This will help the olives stay in place. Sprinkle the cucumbers over the top, reserving 1/4 cup of the cucumbers for the topping. Rinse the food processor bowl and wipe dry.
- Combine the remaining container of basil hummus, reserving 2 tablespoons of the leaves for topping, in a food processor. Process until smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with chickpeas, reserving 1/4 cup of the chickpeas for topping.
- Cover a layer of chickpeas with yogurt. Chop the remaining artichoke hearts, sun-dried tomatoes, and basil. Sprinkle on top of the yogurt along with the olives, chickpeas, and cucumbers.
- Serve the trifle with a large spoon and pita chips.
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