Let's whip it up
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Layered Roasted Chickpea Dip
Homemade hummus is the base for this creamy dip topped with cucumbers, tomatoes, olives and feta cheese. Dip right into this Mediterranean staple with WHEAT THINS.
Ingredient list
- 1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
- 3 Tbsp. extra virgin olive oil, divided
- ½ cup plain nonfat Greek-style yogurt
- ½ cup tahini
- 2 Tbsp. fresh lemon juice
- 1 cup chopped cucumbers
- ½ cup chopped tomatoes
- ¼ cup chopped Kalamata olives
- 2 Tbsp. crumbled feta cheese
- 2 tsp. chopped fresh mint
- WHEAT THINS Original Snacks
Nutrition factsNutrition information
Recipe Tips
Heat oven to 425°F.
Toss 1/2 cup chickpeas with 1 Tbsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 5 min. or until chickpeas are lightly browned. Cool completely.
Process remaining chickpeas with yogurt, tahini, lemon juice and 1 Tbsp. of the remaining oil in food processor 1 min. or just until blended; spread onto bottom of serving dish.
Top with roasted chickpeas, cucumbers, tomatoes, olives, cheese and mint. Drizzle with remaining oil.
Serve with WHEAT THINS.
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