Mediterranean Hummus Trifle
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
Kalamata Olive (chopped)Directions:
1
Special equipment: a trifle bowl Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor
2
Puree until very smooth, about 5 minutes, scraping down the bowl as needed
3
Spread the artichoke hummus layer in the bottom of the trifle bowl
4
Sprinkle with all but 2 tablespoons of the olives
5
Rinse out the food processor bowl and blade and wipe dry
6
Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor
7
Puree until very smooth, about 5 minutes, scraping down the bowl as needed
8
Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first
9
Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center
10
(This will keep the olives from being dragged around
11
) Sprinkle the layer with all but 1/4 cup of the cucumbers
12
Rinse out the food processor bowl and wipe dry
13
Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor
14
Puree until very smooth, about 5 minutes, scraping down the bowl as needed
15
Spread the basil hummus over the cucumber layer in the same manner as the previous layer
16
Sprinkle with all but 1/4 cup of the chickpeas
17
Spread the yogurt over the chickpea layer
18
Chop the remaining artichoke hearts, sun-dried tomatoes and basil
19
Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers
20
Serve with a large spoon and pita chips