Source: maggiesonebuttkitchen.wordpress.com
Hummus:
1 can of chickpeas (14 oz.), drained with liquid set aside
1 can of artichoke hearts (14 oz) drained
2 tablespoons tahini
3 tablespoons olive oil
1 clove of garlic, crushed
2 tablespoon lemon juice
Layers:
2 cups finely chopped drained jarred roasted red bell peppers
2 cups finely chopped pepperoncini peppers
2 cups finely chopped pitted kalamata olives
2 cups crumbled feta cheese
16 English cucumber slices
fresh oregano
Hummus:
Combine all the ingredients in a bowl of a food processor, process until smooth. Use the reserved chickpea liquid if needed.
Assembly:
In 6 oz. canning jars or any clear container begin by layering with the red bell peppers, next the hummus, then pepperoncini, olives and topped with feta. Garnish with a cucumber slice and sprig of fresh oregano.
Greek Ancestry Association 