Recipe of the Week! - December 10th


7 Layer Hummus Dip

All of the ingredients required for the following recipe are available at the Brook Village Grocery.

Enjoy!

INGREDIENTS:

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-Three 8-ounce containers -plain/garlic hummus

-½ cup caramelized onions

-1 1/4 cups kalamata olives, chopped

-One 12-ounce jar/package sun-dried tomatoes in oil, drained well

-One English cucumber, diced into 1/4-inch cubes (about 3 cups)

-One 15-ounce can chickpeas, drained

-1 cup plain Greek yogurt

-1 bunch fresh parsley or basil (optional)

INSTRUCTIONS:

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Combine 1 container hummus and the caramelized onions in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the caramelized onion hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry.

[endif]Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry.

Spread the remaining container of plain/garlic hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas.

Spread the yogurt over the chickpea layer. Chop the remaining sun-dried tomatoes and parsley/basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers.

Brook Village Grocery

Monday - Friday 8 am - 6 pm

Saturday 8 am - 4 pm

HOLIDAY BONUS HOURS:

BROOK VILLAGE GROCERY WILL BE OPEN

SUNDAY DECEMBER 9th & 16th FROM 10AM to 2PM

902.945.2757

karen@bvgrocery.ca

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