This dip is a twist on the classic Southwestern party dip. These are the 7 layers we chose, but feel free to use what you have or what you love. Make it non-dairy by subbing the labaneh with babaganoush and leaving out the cheese.
If you can’t find matbucha use a spicy salsa.
- Prep Time
1 cup prepared hummus
½ cup cooked chickpeas
1 cup Labaneh or Greek yogurt
Extra virgin olive oil, such as Colavita
1 tablespoon zaatar
1 cup matbucha
½ cup crumbled bulgarit or feta cheese
½ cup finely chopped cucumber
½ cup finely chopped black cured olives or tomatoes
Optional: top with schug or harissa for some spice and heat
1. Spread hummus in a shallow serving dish, glass is best. Layer chickpeas and labaneh over top. Drizzle with evoo and sprinkle with zaatar.
2. Layer with matbucha, crumbled cheese, cucumbers and olives or tomatoes.