This Israeli Seven Layer Mosaic Spread has become my new go-to dish when I’m looking for an hors d’oeuvre or appetizer that’s fun and festive and visually appealing. It features two popular Middle Eastern spreads: Hummus—made with mashed chickpeas, tahini, olive oil, lemon juice, salt and garlic—and Baba ghanoush, made with baked or grilled eggplant, olive oil and various indigenous seasonings.
I place the two spreads in mini trifle bowls in alternating layers, interspersed with chopped peppers, sliced olives and sliced chickpeas. The finished dish is a colorful mosaic of the spreads and condiments.
I like to serve Israeli Seven Layer Mosaic Spread with toasted garlic pita chips and some sparkling wine.
Happy Independence Day, Israel!
Ingredients
- Hummus—8–ounces or more depending on how much you are making
- Small can of sliced black olives, drained
- Medium size jar of roasted red peppers
- Baba ghanoush—8 ounces or more depending on how much you are making
- Red and yellow bell peppers, chopped finely and sautéed—2 to 4 depending on how much you are making
- Small can of chickpeas, drained
- Cherry tomatoes, sliced
- Olive oil
- Parsley, chopped
Before you begin, make sure to have on hand at least 4 mini trifle dishes—4” diameter.
Spread a layer of hummus on the bottom of the trifle bowls. Press the sliced olives against the sides of the trifle bowls on top of the hummus, so that they go all the way around once, per the photo. Place half of the hummus into the bowl of a food processor with all of the roasted red peppers, which have been drained. Process until hummus and red peppers are well combined and you have a pretty orange color. Layer the red pepper hummus above the plain hummus and within the circle of olives, so that you can see it coming through the olives along the side of the trifle bowls. Spoon a layer of the baba ghanoush above the roasted red pepper hummus. Place a layer of sautéed red and yellow peppers above the baba ghanoush. Slice chickpeas in half and press the sliced chickpeas against the sides of the trifle bowls on top of the peppers. Spoon a layer of the remaining plain hummus above the chickpeas. Garnish the tops of the trifle bowls with sliced, cherry tomatoes, olive oil, parsley and chickpeas. Serve as an appetizer with homemade or store bought garlic pita chips.
