Name: Greek layer dip with gluten-free seedy crackers
Cook time: 30 min
Total time: 30 min
Ingredients: Greek layer dip; 400 gram can chickpeas, rinsed, drained; 1/4 cup olive oil, plus 1 tsp extra; juice of 1 lemon; 2 tablespoon water; 2 clove garlic, crushed; salt and pepper, to season; 180 gram marinated feta, drained; 1/4 cup light sour cream; 2 tablespoon light Greek yoghurt; 250 gram cherry tomatoes, quartered; 1 Lebanese cucumber, seeded, finely diced; 1/4 cup pitted kalamata olives, chopped; 1/2 red capsicum, seeded, diced; 1 small red onion, diced; 1/4 cup basil, chopped; 1/4 teaspoon dried oregano; Gluten-free seedy crackers; 1 cup quinoa, rinsed, drained, cooked; 3/4 cup cashews; 1/4 cup LSA; 1/4 cup mixed seeds; 1 egg; 1 tablespoon soy sauce; 2 teaspoon sesame oil; Pinch cayenne pepper

Greek layer dip with gluten-free seedy crackers

This Greek-inspired dip is layered with a hummus base, topped with a creamy feta spread, then finished with a fresh, vibrant Greek salad

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Makes 2 cup

Cook

30M

Ingredients

Greek layer dip

400 gram can chickpeas, rinsed, drained

1/4 cup olive oil, plus 1 tsp extra

juice of 1 lemon

2 tablespoon water

2 clove garlic, crushed

salt and pepper, to season

180 gram marinated feta, drained

1/4 cup light sour cream

2 tablespoon light Greek yoghurt

250 gram cherry tomatoes, quartered

1 Lebanese cucumber, seeded, finely diced

1/4 cup pitted kalamata olives, chopped

1/2 red capsicum, seeded, diced

1 small red onion, diced

1/4 cup basil, chopped

1/4 teaspoon dried oregano

Gluten-free seedy crackers

1 cup quinoa, rinsed, drained, cooked

3/4 cup cashews

1/4 cup LSA

1/4 cup mixed seeds

1 egg

1 tablespoon soy sauce

2 teaspoon sesame oil

Pinch cayenne pepper

Method

Greek layer dip

1.In a food processor, combine the chickpeas, olive oil, lemon juice, water and garlic. Process until smooth. Season. Spread hummus in a serving dish.

2.In a food processor, combine the feta, sour cream and yoghurt. Process until smooth. Spread the mixture on top of the hummus. Chill until ready to serve.

3.In a bowl, combine the tomatoes, cucumber, olives, capsicum, onion and basil with extra oil and oregano. Season. Spoon over the top dip. Serve.

Gluten-free seedy crackers

4.Preheat oven to 160°C. In a food processor, combine the quinoa with the remaining ingredients. Process until smooth. Spread half the mixture on a sheet of baking paper and cover with a second sheet. Roll to 0.5cm thick. Peel off the top sheet of baking paper and transfer to an oven tray. Repeat. Slice the dough into rectangles. Bake for 25-30 minutes until golden and crisp. Cool completely on trays. Serve with dip.

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Ingredients

Method

Greek layer dip

Gluten-free seedy crackers

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