Seven layer dip

This is my take on the classic ‘Seven Layer Dip’, which is served at football game day events or parties in general and is made with refried beans, sour cream, salsa, guacamole, etc. This version I’ve made leans more into the Mediterranean side of the world, with hummus, roasted pumpkin dip, olives, chives, feta and more.

This layered dip is easy to make if you have a food processor at home. Every dip requires blending in a food processor, so technically there is no cooking required.

You can make these dips in advance and keep them in the fridge. I recommend layering the dips and leaving them to ‘set’ in the fridge for a couple of hours before serving with crackers and pita bread.

Ingredients:

Chives, two bunches

Turmeric hummus:

1 tbsp dried turmeric powder

1 can chickpeas, drained and rinsed

2 garlic cloves

juice of 1 lemon, about 2 tbsp

3 tbsp tahini

Pinch of salt

Splash of water to thin, if needed

Whipped feta:

200g danish feta aka creamy feta, drained

3 tbsp plain greek yogurt, unsweetened

1.5 tbsp olive oil

2 tsp water to thin

pinch of salt

Pumpkin/beetroot dip:

see recipe here from archives

Green olive tapanade:

460g green olives, drained and pitted

3 brown anchovy, in oil

1 shallot, quartered

2 tbsp capers, drained

1/4 cup soft herbs, such as basil and parsley, or mint and dill

2 tbsp olive oil

squeeze of fresh lemon juice, about 1 tbsp

pinch of salt

Garnishes:

Rose petals, dried

Black sesame seeds

Dukkah

Olive oil

Salt

Method:

Prepare pumpkin/beetroot dip using previous recipe here.

In a food processor, combine all ingredients for the green olive tapenade and pulse until smooth and combined. Pour into a bowl and set in the fridge. Repeat for the whipped feta and turmeric hummus.

Chop chives extra small.

In a large serving bowl or platter, start with layering the pumpkin/beetroot dip first, then the green olive tapenade. Follow with whipped feta, chives, turmeric hummus. Garnish with black sesame seeds, rose petals, dukkah, salt and olive oil.

Enjoy straight away or cover and set in the fridge until ready to serve (recommended).