Layered Roasted Chickpea Dip

Name: Layered Roasted Chickpea Dip
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 can chickpeas (garbanzo beans), rinsed, divided; 3 Tbsp. extra virgin olive oil, divided; ½ cup plain nonfat Greek-style yogurt; ½ cup tahini; 2 Tbsp. fresh lemon juice; 1 cup cucumbers; ½ cup tomatoes; ¼ cup Kalamata olives; 2 Tbsp. crumbled feta cheese; 2 tsp. fresh mint; WHEAT THINS Original Snacks

Homemade hummus is the base for this creamy dip topped with cucumbers, tomatoes, olives and feta cheese. Dip right into this Mediterranean staple with WHEAT THINS.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
3 Tbsp. extra virgin olive oil, divided
½ cup plain nonfat Greek-style yogurt
½ cup tahini
2 Tbsp. fresh lemon juice
1 cup chopped cucumbers
½ cup chopped tomatoes
¼ cup chopped Kalamata olives
2 Tbsp. crumbled feta cheese
2 tsp. chopped fresh mint
WHEAT THINS Original Snacks

Nutrition factsNutrition information

Recipe Tips

Heat oven to 425°F.

Toss 1/2 cup chickpeas with 1 Tbsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 5 min. or until chickpeas are lightly browned. Cool completely.

Process remaining chickpeas with yogurt, tahini, lemon juice and 1 Tbsp. of the remaining oil in food processor 1 min. or just until blended; spread onto bottom of serving dish.

Top with roasted chickpeas, cucumbers, tomatoes, olives, cheese and mint. Drizzle with remaining oil.

Serve with WHEAT THINS.