This layered hummus dip is made with a creamy homemade hummus base and topped with olives, roasted red peppers, cucumbers, feta, and a drizzle of olive oil, perfect for serving with pita bread.
1: Rinse garbanzo beans and add to a medium sized sauce pan along with baking soda. Fill pot with water until beans are covered by 2 inches.
2: Bring to a boil over medium high heat, then reduce heat to medium low and cook for 20 minutes.
3: Strain water and set beans aside to cool slightly.
4: Add tahini, lemon juice, and garlic to a food processor or high powered blender and process until thick and creamy.
5: Add ice water, one tablespoon at a time, while blending until smooth and light in color.
6: Add garbanzo beans, cumin, and salt to food processor and blend until smooth, scraping down sides for uniformity.
7: Transfer hummus to serving dish and spread into a thin layer.
8: Top with olives, cucumbers, roasted red peppers, and feta; garnish with parsley and paprika.
9: Finish with a drizzle of olive oil and serve with warmed pita bread.
