Hummus:
1/3 cup tahini
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
2 cloves garlic
1/4 cup lemon juice
1 15 oz can chickpeas, drained and rinsed
1 Tbsp cold water
Tzatziki:
1 cucumber, grated
1 3/4 cups greek yogurt
1 Tbsp olive oil
1 Tbsp dill
1/2 Tbsp lemon juice
1/2 tsp minced garlic
Dip:
1/2 cup feta cheese
15 Greek olives, sliced
10 oz grape tomatoes, halved
1 cucumber, diced
1 red onion, chopped (if desired)
Pita chips, for serving
Instructions:
Hummus:
Blend all ingredients, except chickpeas and water, in food processor.
Add the chickpeas and blend until smooth. Slowly add water until the desired consistency is reached. Set aside.
Tzatziki:
Shred zucchini with the shredder attachment.
Add yogurt, oil, dill, lemon juice, garlic, and salt to food processor bowl. Pulse until well blended. Set aside.
Dip:
Spread hummus onto bottom of serving dish, then cover hummus with a layer of Tzasiki sauce.
Sprinkle with cucumbers, tomatoes, olives, red onion and cheese.
Serve with Pita chips.