Greek seven-layer dip

Roasted chickpeas add terrific crunch.

“Instead of the traditional dip which calls for ingredients like refried beans and sour cream, this colorful version features crunchy fresh vegetables, protein-packed Greek yogurt, and fiber-rich hummus,” says Denver-based recipe Julia Heffelfinger. The layering here is crucial: hummus anchors the dish and the yogurt is spread between the vegetables so that both the cucumbers and tomatoes are dressed and seasoned. Pro tip: Garnish with chickpeas and herbs right before serving so the former stay crisp and the latter don’t discolor.

Serves 6 to 8


1 15-ounce can chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1 teaspoon coriander seeds, crushed
Kosher salt
2 cups 2% Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon dill, finely chopped
1 tablespoon mint, finely chopped
2 cups hummus
1 small English cucumber, halved, seeded, and finely chopped
1 pint cherry tomatoes, halved
½ cup pitted mixed Greek olives, halved
½ cup crumbled feta cheese


Mint leaves, torn
Dill sprigs



Preheat oven to 400 degrees.


On a rimmed baking sheet, toss the chickpeas with 1 tablespoon of olive oil and the coriander seeds. Season with salt and pepper. Spread the chickpeas in a single layer and bake for about 30 minutes (tossing after 15 minutes), or until the chickpeas are dry and crisp on the outside.


In a medium bowl, mix the yogurt with the lemon juice, chopped dill, and mint. Season with salt and pepper.


In a small glass trifle dish or 9-by-9-inch glass baking dish, spread the hummus in a single layer. Top with the cucumber, yogurt, tomatoes, olives, feta, and chickpeas.


To Serve Garnish with small dill sprigs and torn mint leaves and serve with crudités or homemade pita chips.