Since this dippity-do is ingrained behavior, why not apply it to a new dip? One that is relatively healthy, definitely tasty and built around the same construct as the famed 7-Layer dip. One that will give you a new food to crave. The trouble with most dips is that they are sheer indulgence, with few-to-no healthy ingredients.
This dip, however, is loaded with healthy ingredients. Its base of garbanzo beans (chick peas) is actually filled with protein (9 grams per ½ cup)! Not only are they good for you, they are good for the planet, being a sustainable source of food.
1 (15.5-oz.) can garbanzo beans, drained and 1/4 cup liquid from can reserved*
2½ Tbsp. tahini
2 Tbsp. fresh lemon juice
2 small garlic cloves, minced
½ tsp cumin
½ tsp salt, or to taste
2 Tbsp. olive oil
1 1/3 cups thick plain Greek yogurt such as Fage
1½ Tbsp. finely chopped fresh parsley
1 Tbsp. minced fresh dill
1 cup diced English cucumber
1 cup diced grape tomatoes or Roma tomatoes (drain off excess liquid after cutting)
1/3 cup sliced black olives or Kalamata olives
½ cup crumbled feta cheese
3 Tbsp. chopped red onion, rinsed and drained
Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin and ½ tsp salt. Pulse for about 1 minute then with food processor running slowly pour olive oil and 2 Tbsp. of the liquid from the chick peas into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 Tbsp. at a time. Spread hummus into an even layer in an 11 by 7-inch or 8 by 8-inch baking dish (at this point chill through if you have time).
In a medium mixing bowl stir together Greek yogurt with parsley, dill and remaining garlic. Dollop mixture over hummus layer in dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta and onions. Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
*I made a double batch of the hummus so I could save half for later. If you want to do this just double everything from the garbanzo beans to the olive oil then only use half of it for the dip.
USE RED NEXT PAGE LINK BELOW
Quick Tip: When chopping your veggies for this dish, remember that they are going to be part of a dip, so you need to make them a smaller-sized chop/dice so that they will easily fit on crackers or whatever you are using with the dip. This makes the dip much easier to eat.
Recipe and image courtesy of Jaclyn at Cooking Classy