Layered Hummus Dip With Feta Tabouli Recipes

LAYERED HUMMUS DIP

Steps:

• Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.

LAYERED HUMMUS DIP

Steps:

• Combine hummus and cumin, spread on the bottom of a 9 inch pie dish.
• Top with a layer of tomatoes, seasoned with garlic salt.
• Add the cucumbers and sprinkle with pepper.
• Add a layer of feta topped with olives, then parsley.

LAYERED HUMMUS, TABBOULEH & FETA PICNIC BOWL

Steps:

• First, make the tabbouleh. Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
• Spoon the hummus into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
• Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
• To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.