Greek Dip With Pita Recipe

Blend chickpeas

Place drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and kosher salt into a food processor.

Process until thick and smooth, about 1–2 minutes, scraping down the sides as needed.

With the processor running, add cold water 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency (about 2 tablespoons). Taste and adjust salt or lemon as desired.

Transfer to a serving bowl. Drizzle with 1 tablespoon olive oil and sprinkle paprika on top. Serve with warm pita and vegetables.

Prepare cucumber

Grate the peeled and seeded cucumber into a bowl. Squeeze out excess liquid using a clean kitchen towel or paper towels until mostly dry (this prevents a watery dip).

In a medium bowl, combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, olive oil, dill, salt, and pepper. Stir until evenly combined.

Taste and adjust seasoning (more lemon, salt, or dill if desired). Chill at least 30 minutes for best flavor, or serve immediately with a drizzle of olive oil and pita.

Blend feta mixture

In a food processor or with a fork and bowl, combine cubed feta, softened cream cheese, olive oil, lemon juice, minced garlic, and black pepper.

Pulse/process until creamy but still slightly textured, about 30–45 seconds. If using a fork, mash thoroughly until smooth and well combined.

Taste and add red pepper flakes if desired for heat, and adjust lemon or pepper to taste. Transfer to a serving bowl and garnish with chopped parsley and an extra drizzle of olive oil. Serve with pita.

Roast eggplant

Preheat oven to 425°F (220°C). Prick the eggplant several times with a fork. Place whole on a rimmed baking sheet and roast until collapsed and charred in spots, 35–45 minutes, turning once halfway. Alternatively, char over a gas flame or on the grill for smokier flavor.

Remove eggplant and let cool until you can handle it. Slice open and scoop out the flesh into a colander to drain briefly, pressing gently to remove excess liquid and any large seeds.

Place eggplant flesh in a bowl and mash with a fork or pulse in a food processor with tahini, lemon juice, minced garlic, olive oil, smoked paprika or cumin, salt, and pepper until combined but slightly chunky—do not overprocess or it will become pasty.

Taste and adjust seasoning. Transfer to a serving bowl, garnish with chopped parsley and a drizzle of olive oil. Serve with warm pita.

Warm pita bread for 1–2 minutes in a hot skillet or in a 350°F (175°C) oven wrapped in foil until pliable.

Arrange chosen dip(s) in shallow bowls on a platter with pita wedges and optional sliced vegetables. Drizzle a bit of olive oil over dips just before serving.