05/06/2026
Mediterranean Hummus Garden Dip
Ingredients:
🫒For the Hummus Base:
¾ can (540 ml) chickpeas (reserve the rest)
3 tbsp tahini
1 tbsp lemon juice
Garlic powder, to taste
Salt & pepper, to taste
🫒For the Topping:
Remaining chickpeas (about ¼ can)
4 inches cucumber, diced
¼ bell pepper, diced
4–6 large olives, diced
¼ red onion, finely diced
Fresh or dried dill
Salt & pepper
For the Dressing (Star of the Show):
These are from
3 tbsp Dill-infused olive oil
1½ tbsp Sicilian Lemon White Balsamic Vinegar
🫒Instructions
Make the hummus:
Add chickpeas, tahini, lemon juice, garlic powder, salt, and pepper to a food processor. Blend until smooth.
Spread the base:
Spread hummus onto a plate or shallow bowl.
Prep the topping:
Dice cucumber, bell pepper, olives, and red onion. Toss with reserved chickpeas and a pinch of salt and pepper.
🫒Assemble:
Layer the vegetable mixture over the hummus.
🫒Finish:
Mix olive oil and balsamic vinegar together and drizzle generously over the top. Sprinkle with dill.
Serve with crackers, warm pita or crusty bread.
This is what I make when I want something fresh, easy, and feels a little fancy without actually trying.
Creamy hummus, crunchy veggies, and that dill olive oil and balsamic combo that pulls everything together.
Call it a dip, call it a girl dinner… either way, it doesn’t last long.
