The Chef

Restaurants

Meals

Drinks

Restaurants›Buon Giorno Ristorante Italiano›Layered Hummus Dip Recipe

Layered Hummus Dip Recipe

Name: Buon Giorno Ristorante Italianos Layered Hummus Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups canned chickpeas (garbanzo beans), drained; 0.25 cups tahini; 0.25 cups fresh lemon juice; 0.25 cups extra-virgin olive oil (plus extra for drizzling); 2 count garlic cloves, peeled; 0.5 tsp ground cumin; 1 tsp salt; 2 tbs cold water (or reserved aquafaba from can); 0.5 cups plain Greek yogurt (thick); 1 tbsp fresh dill, finely chopped; 1 tbsp fresh parsley, finely chopped; 0.5 tsp fresh lemon zest; 0.25 tsp black pepper; 0.25 tsp salt; 0.5 cups crumbled feta cheese; 0.5 cups Greek kalamata olives, pitted and halved; 0.25 cups chopped roasted red pepper (jarred), drained; 2 tbs extra-virgin olive oil (for finish); 0.5 tsp smoked paprika (or sweet paprika); 2 tbsp toasted pine nuts or chopped walnuts (optional); 1 tbsp fresh parsley leaves (for garnish); 12 count warm pita bread or pita chips; 3 cups fresh vegetable crudités (carrot sticks, cucumber slices)

Inspired by Buon Giorno Ristorante Italiano

Time30m

Serves6

Hummus, Greek olives, feta cheese

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hummus base

1 1/2 cups canned chickpeas (garbanzo beans), drained

1/4 cups Tahini

1/4 cups fresh lemon juice

1/4 cups extra-virgin olive oil (plus extra for drizzling)

2 count garlic cloves, peeled

1/2 tsp Ground cumin

1 tsp Celtic sea salt

2 tbs cold water (or reserved aquafaba from can)

Middle herby layer

1/2 cups plain Greek yogurt (thick)

1 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, finely chopped

1/2 tsp fresh lemon zest

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Toppings

1/2 cups crumbled feta cheese

1/2 cups Greek kalamata olives, pitted and halved

1/4 cups chopped roasted red pepper (jarred), drained

2 tbs extra-virgin olive oil (for finish)

1/2 tsp smoked paprika (or sweet paprika)

2 tbsp toasted pine nuts or chopped walnuts (optional)

1 tbsp fresh parsley leaves (for garnish)

To serve

12 count warm pita bread or pita chips

3 cups fresh vegetable crudités (carrot sticks, cucumber slices)

Method

Hummus base

Prepare and blend hummus

Drain and rinse the canned chickpeas. Reserve 2 tablespoons of the can liquid (aquafaba) if desired. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and salt. Pulse until mixture begins to combine.

With the food processor running, slowly stream in 1/4 cup olive oil and then add the 2 tablespoons cold water or reserved aquafaba as needed to reach a smooth, creamy consistency. Scrape down the sides and process another 30–60 seconds until very smooth. Taste and adjust salt and lemon if desired.

Transfer the hummus to a shallow serving dish (an oval or shallow bowl works well). Using the back of a spoon, create a shallow well or swirl across the surface to hold the toppings.

Middle herby layer

Make herby yogurt layer

In a small bowl, stir together Greek yogurt, chopped dill, chopped parsley, lemon zest, salt, and black pepper until well combined. Taste and adjust seasoning.

Spoon the herby yogurt mixture gently over the hummus base, spreading evenly but leaving a visible layered effect. Use a spatula to create a smooth, even layer about 1/4 to 1/2 inch thick depending on the size of your dish.

Toppings

Arrange toppings

Evenly scatter the crumbled feta over the herby yogurt layer. Distribute the halved kalamata olives and chopped roasted red pepper across the top for color and briny flavor.

Sprinkle toasted pine nuts or chopped walnuts if using. Dust the surface lightly with smoked paprika for color and a hint of smoky flavor.

Finish by drizzling the 2 tablespoons of extra-virgin olive oil over the entire dip and garnish with fresh parsley leaves.

To serve

Serve the layered hummus dip immediately with warm pita bread or pita chips and assorted vegetable crudités. If not serving right away, cover and refrigerate up to 24 hours; bring to room temperature 20–30 minutes before serving for best flavor and texture.

Leftovers: Store in an airtight container up to 3 days. Stir gently before serving or re-layer toppings as desired.