I have been wanting to develop this recipe for my Foods 9 program for awhile, but like most of my ideas have needed some time to try it out.....I finally found some time! (that is why the measurements are all in metric...sorry....) The ideas have come from a few soirees that I have attended over the years. I have made a similar item before, but I have used homemade baba ganoush (a roasted eggplant dip) instead of the tzatziki. Believe it or not, this was the first time that I have actually made tzatziki. I combined ideas from various recipes and came up with the following ratios for my dips and chips. Feel free to play around as well - have fun!
Basically, you make pita chips and serve them with a layered dip of hummus, tzatziki, chopped parsley and then crumbled feta - DELICIOUS!! This is also very awesome layered with hummus, baba ganoush (homemade, of course), fresh parsley, and crumbled feta. (I think eggplant is a tough sell with Grade 9s, so I will ease in with tzatziki). I have had a few different groups sample this in the last few days, and the feedback has been VERY positive. I gave a sneak preview taste to one of my grade 9 classes, and they are VERY excited to make this in a few weeks. This is a great make ahead appy for company or to bring to a social gathering. Alternatively, you can whip this up very easily by purchasing pre-made hummus, tzatziki, and pita chips.....but not as cost effective! I guess it is up to you at that time. What is your priority at that time...time, money, or having yummy homemade food? Besides priority, what other factors influence your food choices??? Some categories are: wellness, security, belonging, enjoyment, family, friends, media, money, location, season, time, knowledge, abilities, equipment, a place to buy food, lifestyle, values, emotions, culture, and religion. Some food for thought......
250 mL chickpeas
15-30 mL water
1 garlic clove
30 mL lemon juice
15 mL tahini
1) Warm chickpeas in a bowl in the microwave.
2) Puree warm chickpeas, water, lemon juice, and garlic in food processor until smooth.
3) Add tahini and puree until smooth.
4) Spread on base of bowl or plate.
125 mL Greek yogurt
½ cucumber, peeled and grated
5 mL salt
1 garlic clove, minced
15 mL lemon juice
15 mL fresh dill
15 mL fresh dill
1) Peel and grate cucumber. Place in colander with salt for 5 minutes. Rinse well.
2) Meanwhile, combine the yogurt, garlic, and lemon juice into a small bowl.
3) Squeeze out extra moisture from the cucumber and stir into yogurt mixture.
4) Spread on top of hummus layer.
5) Place desired amount of chopped parsley and crumbled feta on top.
4 pita bread, cut into 6 to 8 triangles EACH (whole wheat, of course!)
10 – 15 mL olive oil
2.5 mL each of basil, oregano, garlic powder
Dash of salt and pepper
1) Preheat oven to 400 F.
2) Cut each pita into 6 to 8 triangles with a bread knife.
3) Toss in a bowl with oil and spices. Coat well.
4) Spread out on a baking sheet lined with parchment paper.
5) Bake for 7-12 minutes until golden brown. Turning the pita half way through baking is recommended.
6) Serve with Layered Greek Dip.
Greek Layered Dip with Pita Chips