TLV Seven Layer Dip
Summer is dip time, and this one hits all the right notes. It’s something I grew up eating in the USA, retrofitted for my life here in Israel. Instead of refried beans: Seasoned, cooked, mashed chickpeas. Instead of plain ol’ red onions: Pickled, sumac-laced ones! Sour cream? I counter with Labanah. Tomatoes. Avo. Jalapeno. Cilantro. Easy layers that come together for a party or even a protein-packed lunch. Stay cool, people!

Ingredients
One 15-ounce can chickpeas, drained and rinsed
¾ cup vegetable broth
3 tablespoons olive oil, plus more for drizzling
½ teaspoon ground cumin
3/4 teaspoon kosher salt
1 small red onion, thinly sliced
1 tablespoon ground sumac
Juice and zest of 1 large lemon (4 tablespoons lemon juice +1 tablespoon zest)
1 cup labaneh or Greek yogurt
3 medium vine-ripened tomatoes (12 ounces), diced
1 large avocado, diced (1 ½ cups)
½ cup chopped cilantro, plus more for garnish
2 tablespoons finely chopped jalapeno
Pita chips or tortilla chips, for serving
Instructions
In a small saucepan combine chickpeas, broth, 2 TB olive oil, cumin, and ½ tsp salt. Bring to a boil over medium-high heat, reduce to a simmer and cook, covered, untilchickpeas are tender and have absorbed some of the liquid, 30 minutes. Uncover and mash until chunky and the liquid has been absorbed.
In a small bowl toss together the onions, sumac, 3 tablespoons lemon juice and the remaining ¼ teaspoon salt. Marinate on the counter until softened and pink, 10 minutes.
In a small bowl combine the labaneh, lemon zest, and 1 tablespoon olive oil.
In another small bowl toss the avocado with the remaining tablespoon lemon juice.
Using a four-cup glass bowl or baking dish, layer 1 cup of the diced tomatoes and sprinkle with salt to taste, followed by the chickpea mixture, sumac onions, avocado, jalapeno, cilantro, and finally the labaneh. Top with the remaining ½ cup of tomatoes, garnish with cilantro, and drizzle with oil.