Tidbits & Hoops.
Ingredients:
1/2 c. Tomatoes seeded and chopped
1 c. Cucumber seeded and chopped
3 T chopped fresh parsley
3 T chopped fresh mint
1 1/2 -2 c. Chopped fresh spinach
1 c. Feta cheese or goat cheese crumbles
3 chopped green onions
1/2 lemon
Olive oil to drizzle
Hummus:
1 can garbanzo beans
1/4 c tahini
4 T lemon juice
2 t olive oil
2 cloves garlic minced
1/4 t paprika
1/4 t salt
1/4 t cumin
1/4 t black pepper
Process in food processor until smooth and set aside
Olive tapenade:
1/2 c green olives
1/2 c Greek olives or ripe olives
1 clove garlic minced
1 T olive oil
2 T sun dried tomatoes chopped
Pulse in food processor to a rough chop
Assemble:
Spread hummus on platter (you want at least 1/2″ to 1″ thickness) Sprinkle spinach on top of the hummus. Add olive tapenade mixture on top of spinach. Add tomatoes, cucumber and feta cheese
Sprinkle on parsley, mint and green onion. Squeeze 1/2 lemon over dip, drizzle olive oil, add salt and pepper. Serve with homemade pita crisps only your favorite chip.
