Seven Layer Mediterranean Dip - Vanessa Perrone

Ingredients

• 1 can (540 mL/19oz) chickpeas, drained but water reserved
• 2 garlic cloves
• Juice of 1 lemon
• ¼ cup (60 mL) tahini
• 3 tablespoons (45 mL) chickpea water
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 500g labneh or Greek yogurt
• 2 tbsp (30 mL) za’atar
• Zest and juice of ½ lemon
• 1 tbsp (15 mL) extra-virgin olive oil
• 2 roma tomatoes, seeded and diced
• ¼ cup finely diced red onion
• 6 basil leaves, finely minced
• ½ cup (125 mL) sliced green olives
• ½ cup (125 mL) crumbled feta cheese
• ½ cup (125 mL) pomegranate arils
• Garnish: Olive oil, sumac, za’atar
• 8 small pitas
• ¼ cup extra-virgin olive oil
• 1 tsp (5 mL) sumac
• 1 tsp (5 mL) za’atar