7 Layer Greek Dip

Years ago, I was took my class on a field trip and the best thing they saw apparently was the bathroom.  Automated faucets had just come out and it was like trying to get a dog to walk away from a full bag of treats.  They would have spent hours watching the miracle of water spouting out of the faucets at the mere wave of their dirty little hands.  Penn and Teller could not have come up with a greater trick if they had tried.

A few years after this, I was with a friend visiting her family and we were in her dad’s car.  At one point, I needed to roll down the window and for the life of me, I couldn’t find the button.  I looked on the door, the dash, the seat, the floor, the roof, in the glove box….it was nowhere to be found.  I patted down that car better than a TSA agent looking for a metal rivet on someone’s jacket.

After watching my desperate search for a few minutes, my friend  asked what I was doing.  Finally having to admit that I couldn’t find the button for the window, she gave me a pitying look and, reaching across me, grabbed the handle protruding from the door and ROLLED down the window.

The reaction from certain family members when I told them the story was to call me a princess.  And not in the bluebirds landing on my shoulder and mice making me a dress happy kind of way.

Fast forward to a few years later when we were out somewhere and one of my critics  needed to wash his hands.  He kept sticking them under the faucet, but no matter what angle he tried or how many times he said, “abracadabra” nothing happened.  Just as he was about to go all Voldemort on the faucet, the guy next to him leaned over and turned the handle on the faucet causing water to gush forth.

Who’s the princess now?

Ingredients:

• 1 can of chickpeas, drained but not rinsed
• 1 whole roasted red pepper (packed in water preferably)
• 2 Tablespoons olive oil (adjust if using pepper packed in oil)
• 1-2 garlic cloves
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1 can cannellini beans, drained but not rinsed
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• zest of one lemon
• 1 Tablespoon lemon juice
• 1 cup chopped, seeded tomatoes
• 1/2 cup green onions, sliced
• feta cheese

Directions:

1. In a food processor or blender, blend the chickpeas, red pepper, 2 TBS olive oil, garlic, cumin and 1/2 teaspoon salt.  Spread the mixture in the bottom of serving dish.
2. Rinse out the processor and blend the cannelloni beans, 3/4 teaspoon salt, oregano, lemon zest and juice till smooth and creamy.  Spread this mixture on top of the first.
3. Combine the tomato and green onions and sprinkle on top, then sprinkle some feta on top.
4. Serve with toasted pita.

Enjoy!