Ingredients
Greek layer dip
Gluten-free seedy crackers
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.