Seven-Layer Mediterranean Dip Parfaits with Whipped Feta

Ingredients for the Hummus

  • (1) 16 oz. can chickpeas, rinsed and drained
  • 1 large clove of garlic, minced
  • Juice of 1/2 lemon
  • 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
  • 1/4 cup extra-virgin olive oil
  • Salt to taste

Ingredients for the Whipped Feta

  • 4 oz. crumbled feta cheese
  • 4 oz. cream cheese, softened
  • 2 tablespoons lemon juice
  • 1-2 tablespoons milk*

Ingredients for Salsa

  • 2 medium tomatoes, diced
  • 1/2 English cucumber, chopped
  • 1/2 small red onion, chopped
  • 1/2 cup California Black Ripe Olives, sliced
  • Salt and pepper, to taste


Prepare the hummus

  1. Place the chickpeas, garlic, lemon juice, and oregano in the bowl of a food processor and process until combined.
  2. Scrape down the sides, then place the lid back on.
  3. With the machine on, add the olive oil through the feed tube and process until smooth.
  4. Taste and add the desired amount of salt, and process once more.
  5. Rinse and dry the food processor and set aside.

Prepare the whipped feta

  1. Place the feta cheese, cream cheese, lemon juice, and 1 tablespoon of milk in the bowl of the food processor and process until smooth, scraping down the sides as needed.
  2. Add the remaining tablespoon or milk if you’d like it thinner, and process once more.
  3. Set aside.

Prepare the salsa

  1. Place the tomatoes, cucumber, red onion, black olives, salt and pepper to taste in a medium bowl and stir until combined.

Assemble the parfaits

  1. Layer your dishes with the hummus, salsa, and top with the whipped feta, then top with chopped or dried oregano. Parfaits may be made ahead of time and covered and stored in the refrigerator, or serve immediately and enjoy!

* I used ½ liter or ¾ cup sized jars, which made 4 larger sized parfaits. If you use smaller dishes, you can definitely get 6-8 smaller parfaits out of this batch.

This recipe is easily doubled to feed a crowd.

The whipped feta hardens as it chills, so you may want to let it stand at room temperature for 10-15 minutes before serving if you make it ahead.

Recipe by:

Flavor the Moments