TLV Seven Layer Dip
Summer is dip time, and this one hits all the right notes. It’s something I grew up eating in the USA, retrofitted for my life here in Israel.
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Cooking tools:
- Saucepan
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Potato masher
- Baking dish
- Stove
- Kitchen timer
- Microplane
- Whisk
- Spatula
Ingredients
- One 15-ounce can chickpeas, drained and rinsed
- ¾ cup vegetable broth
- 3 tablespoons olive oil, plus more for drizzling
- ½ teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1 small red onion, thinly sliced
- 1 tablespoon ground sumac
- Juice and zest of 1 large lemon (4 tablespoons lemon juice +1 tablespoon zest)
- 1 cup labaneh or Greek yogurt
- 3 medium vine-ripened tomatoes (12 ounces), diced
- 1 large avocado, diced (1 ½ cups)
- ½ cup chopped cilantro, plus more for garnish
- 2 tablespoons finely chopped jalapeno
- Pita chips or tortilla chips, for serving
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