Prep 30 mins
Cook 10 mins
This is like the classic Mexican 7-layer dip, only in a Mediterranean way! I sometimes make this and leave the meat out - it is still good and vegetarian thataway! Serve with fresh-baked pita chips. I estimated amounts, use more or less to your taste. Serving size is approximate too.
- 473.18 ml hummus
- 226.79 g ground lamb
- 118.29 ml finely chopped red onion
- 118.29 ml chopped seeded cucumber
- 118.29 ml chopped seeded tomatoes
- 236.59 ml tzatziki (Greek yogurt dip)
- 59.14 ml chopped kalamata olive
- 1.23 ml of fresh mint, finely chopped
- Spread hummus on platter. I usually use a pretty garlicky kind, stir in some olive oil and lemon zest, a little cayenne.
- Brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram. Drain well. I usually brown my meet, drain and rinse it with boiling water and then add some spices. Layer meat on top of hummus.
- Layer onion, cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are approximate, use more or less to your preference.
- Scatter olives and mint over top. Serve with fresh-baked pita chips and watch it dissappear!
Great dip combination! A refreshing change from the usual Mexican style dip (though that's always good as well!) I made it meatless, left out the onion layer and added some feta cheese, served it with pita chips. It was a hit! Thanks for posting.
Great recipe! I made a vegan version of this for my sister's bridal shower, which had a Mediterranean food theme. Very cool to find this recipe, since I made the popular 7-layer taco dip for my other sister's baby shower a few months ago. You can't go wrong with 7-layer dips as crowd pleasers!! To veganize: I used Tofurky ground beef, cooked in refined (unscented/unflavored) coconut oil and seasoned as called for in the recipe. I had to make my own tzatziki of course since ready-made vegan versions don't exist (yet). Plain, unsweetened nondairy yogurt has now become impossible to find, for some reason, so I made a cucumber sauce with a nondairy sour cream/Vegenaise base (vegan version of this recipe - http://www.food.com/recipe/cucumber-sauce-for-gyros-129930). Everything else in the recipe is naturally vegan, of course. I also made some tofu feta to sprinkle on top (1 block of well-pressed tofu, crumbled and marinated in olive oil, lemon juice, basil, salt/pepper). I used Sabra hummus (the best!) for the bottom layer. I now see that I missed the mix-ins in Step 1! Darn, that sounds good, but luckily Sabra is a really rich hummus already. I will have to make this again and give that a try though.<br/><br/>My grandma's 80+ year old friend said, "I don't know what I'm eating, but I love it!" hahaha
I made this dip to take to a family gathering today and it was extremely well received. I used Sabra Classic hummus as, while DH and I love the roasted garlic kind, my family tends to be on the less adventuresome side. I used fresh oregano and marjoram from my garden while browning the lamb. DH and I made no modifications to the recipe and served with bagel chips. The gang loved it. Thanks!