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by Katerina (Katina) Mountanos October 06, 2021 0 Comments

Ingredients & Directions:

Greek Hummus

  • 1-15 oz. can of garbanzo beans, rinsed and drained 
  • 2 cloves garlic, chopped
  • ¼ cup tahini (sesame seed paste)
  • 3 Tbsp. lemon juice
  • ½ tsp. ground cumin 
  • ¼ tsp. cayenne pepper (optional)
  • ½ tsp. salt
  • ⅓ cup Kosterina Organic Everyday Extra Virgin Olive Oil

Directions for the Hummus:

  1. Reserve a few garbanzo beans to use as a garnish later and place the rest in a bowl with lukewarm water. Rub the beans between your fingers to loosen up the skins, discard them and rinse again.
  2. In a food processor or blender, purée the garbanzo beans, garlic, tahini, lemon juice, cumin, cayenne, pepper and salt. Process, using long pulses, until the mixture is fairly smooth and slightly fluffy.
  3. Scrape the mixture off the sides of the food processor or blender in between pulses. Add the Kosterina Organic Extra Virgin Olive Oil and mix again. Taste and adjust the seasoning. If the spread is too thick, add a tablespoon of water and mix again.
  4. Spread the hummus on the bottom of a 48-ounce glass bowl.

Tzatziki

  • ½ English cucumber peeled, seeded and grated
  • 3 medium garlic cloves, finely minced or passed through the garlic press
  • 2-3 Tbsp. fresh dill, finely minced
  • 16 oz. plain Greek yogurt (like FAGE)
  • 3-4 Tbsp. Kosterina Organic Everyday Extra Virgin Olive Oil
  • 1 Tbsp. white wine vinegar
  • ¼ tsp. salt
Directions for the Tzatziki:
  1. Peel, seed and grate the cucumber. Place in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze out the water by pressing the grated cucumber between the palms of your hand and move to a medium bowl.
  2. Mince the garlic, cloves and dill and add to the cucumber.
  3. Add the rest of the ingredients, season with salt and mix well.
  4. Spread the tzatziki on top of the hummus in an even layer.

Whipped Feta:

  • 8 oz. Greek feta, drained
  • 2/3 cup full fat Greek yogurt, drained
  • 3 Tbsp. Kosterina Extra Virgin Olive Oil + more for drizzling
  • 2 tsp. honey
  • 1 tsp. fresh thyme + more for garnish
  • 1 tsp. dried oregano + more for garnish
  • 1 tsp. kosher salt
  • 1 tsp. fresh cracked black pepper

Directions for the Whipped Feta:

  1. Combine all of the ingredients in a food processor and pulse for about 30 seconds, until smooth.
  2. Spread the whipped feta on top of the tzatziki.

Tomato & Cucumber Salad 

Directions for Tomato & Cucumber Salad:

  1. Combine all the ingredients in a bowl and spoon it over the tzatziki. 

Additional Toppers:

  • ½ cup crumbled feta
  • 2 scallions, sliced thin on a bias
  • ½ cup Kalamata olives
  1. Sprinkle the feta, scallions and olives over the salad and place the bowl on a large platter surrounded by pita chips. 
  2. Once the dip is assembled it can be served immediately or covered and chilled for up to four hours, until ready to serve.  

Air Fryer Pita Chips:

  • 4 whole grain pita rounds
  • 1/4 cup Kosterina Garlic Olive Oil
  • 1/2 tsp. minced garlic
  • 1/2 tsp. kosher salt

Directions for the Air Fryer Pita Chips:

  1. Cut rounds in half and then into triangles.
  2. In a measuring cup, mix the olive oil with the garlic and salt.
  3. Place the pita pieces into a large Tupperware container and pour the olive oil mixture on top. Shake to evenly cover the bread.
  4. Place in the Air Fryer at 350 degrees for 10 minutes.
  5. Flip at the 5 minute mark.
  6. Move to a baking sheet and allow the pita chips to cool completely.
  7. Serve alongside the delicious dip and enjoy!
Katerina (Katina) Mountanos
Katerina (Katina) Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



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