A very modern twist on the classic 7-layer dip, this Five-Layer Mezze Dip recipe is made with all sorts of Middle Eastern flavors, including pomegranates, hummus, and tabbouleh.
1Persian cucumberends trimmed and rest grated on large holes of a box grater
kosher salt
For The Tabbouleh:
1/2cupbulgur
1cuphot water
1tablespoonlemon juice
2tablespoonsolive oil
1heirloom or beefsteak tomatocut in half and seeds removed, cut into ¼ “ dice, about ½ cup
1Persian cucumbercut into 1/4-inch dice
1cupfresh Italian parsley leavesfinely chopped
1/2cup finely chopped fresh mint leaves
For The Five Layer Dip:
1/2recipered Pepper Muhammara Dip
1/2recipecarrot Harissa Hummus
For Serving:
6mediumradishes
1/2cuppomegranate arils
Pita chips or toasted pita breadfor serving
Instructions
For The Tzatziki: Using a micro-plane, grate the garlic clove and mix in a medium bowl with the yogurt, 1 tablespoon of lemon juice, and olive oil, the cucumber and 2 tablespoons of the dill and mint chill until ready to assemble.
Make The Tabbouleh: Meanwhile, place the bulgur in a medium bowl and pour over boiled water. Cover with saran wrap and rest for 15 minutes. Then strain the bulgur and rinse. Put back in the bowl and add tomato, cucumber, parsley, and remaining lemon juice, olive oil, and mint. Mix, taste, and add salt and pepper as needed.
Make The Garnish: Wash and trim stems and roots off radishes. Quarter them in thinly slice radishes. In a small bowl, mix the radishes and pomegranate arils and set them aside.
Assemble The Five Layer Dip: In a large 2-quart dish or some small cups (clear if possible to see all the layers) first spread the carrot harissa hummus and smooth out to edges. Then top with tabbouleh, muhammara, tzatziki, and then finish with the radishes and pomegranates. Chill for an hour and then serve with pita chips.