seven-layer greek dip
There are oh-so many layers but it’s oh-so simple thanks to ingredients that need little prep. serves 6-8 | prep 15 mins | cooking 20 mins
1 Turkish bread loaf, cut into 1cm-thick slices 2 x 400g cans chickpeas, rinsed, drained 3 garlic cloves, crushed 80ml ( 1 /3 cup) fresh lemon juice 60ml ( 1 /4 cup) olive oil, plus extra, to drizzle 11 /2 tbs tahini 55g ( 1 /3 cup) pine nuts, toasted 2 tbs fresh oregano leaves 2 tbs fresh dill, chopped 1 /4 cup small fresh mint leaves 310g jar roasted capsicum strips, drained 220g pitted kalamata olives, drained, chopped 2 Lebanese cucumbers, finely chopped 250g small cherry tomatoes, halved 125g feta, crumbled Crackers and bread sticks, to serve 1 Preheat oven to…