Mediterranean Hummus Trifle

  • prep time50 min
  • total time 50 min
  • serves 8 - 12

This layered hummus dip is perfect for entertaining big groups. Transform store-bought hummus into something special with the help of some super flavorful Mediterranean pantry items blended in. Between the hummus layers are bursts of fresh cucumber, Kalamata olives and chickpeas; then it's all topped with tangy Greek yogurt.

160 Ratings
Directions for: Mediterranean Hummus Trifle

Ingredients

3 (10-oz) containers plain hummus

1 (14-oz) can artichoke hearts, drained well

1 ¼ cups Kalamata olives, chopped

1 (12-oz) jar sun-dried tomatoes in oil, drained well

1 English cucumber, diced into 1/4-inch cubes (about 3 cups)

1 cup packed fresh basil leaves (about 1 bunch)

1 (15-oz) can chickpeas, drained

1 cup plain Greek yogurt

Pita chips, for serving

Directions

1. Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry.

2. Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry.

3. Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas.

4. Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers.

5. Serve with a large spoon and pita chips.

Tips and Substitutions

Special equipment: A trifle bowl

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Herbs, Legumes, Middle Eastern, Olives, Tomatoes, Vegetables, Party Favourites


https://www.foodnetwork.ca/recipe/mediterranean-hummus-trifle/19531/

More Recipes You'll Love