Healthy layered dip is a holiday hit

(NC)—Everyday on my cooking show, Best Recipes Ever, I search Canadian Living’s massive recipe archive and make the most delicious ‘Tested Till Perfect’ dishes.

When a friend asked me to make an appetizer for her holiday party last year, I searched the recipe library for the perfect crowd-pleasing dish and I found the best dip ever! A Mexican layered dip is always a big hit, but I found a twist on that old classic — this Layered Hummus Dip. I love it for so many reasons: everything can be prepped ahead of time, it’s healthier than the Mexican version, and it’s topped with festive, colourful, crunchy vegetables.

Tip: Prepare all the ingredients in advance and assemble it just before you’re ready to serve — a perfectly portable holiday hit!

Layered Hummus Dip

Makes 12 servings


2 cups (500 mL) Balkan-style plain yogurt
1/4 cup (50 mL) finely chopped sweet red peppers
1/4 cup (50 mL) finely chopped cucumbers
2 green onions, thinly sliced
1/4 cup (50 mL) crumbled feta cheese
1/4 cup (50 mL) chopped fresh coriander


2 19oz cans chickpeas, drained and rinsed
2/3 cup (150 mL) tahini
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) water
2 tbsp (25 mL) extra-virgin olive oil
1-1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) salt
4 garlic, minced

Place yogurt in cheesecloth-lined strainer set over bowl; let drain in refrigerator until reduced to 1-1/4 cups (300 mL), about 2 hours. Discard watery whey in bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.). Meanwhile, in food processor or blender, mix together chickpeas, tahini, lemon juice, water, oil, cumin and salt until smooth; stir in garlic. Spoon into shallow glass serving dish, about 8 inches (2 L) square; spread evenly. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Spread yogurt over hummus. Sprinkle with red pepper, cucumber, onions, feta cheese and coriander.

More holiday entertaining tips and great recipes are available at