I really enjoy serving starters in glasses using layers. I’m not sure if that’s because it’s more visually pleasing and feels like a proper dish on its own, or, if it simply means I don’t have to stand by the dipping bowl for ten minutes straight (it’s difficult to tear me away). You can make smaller versions in shot glasses if you have more guests coming too and serve buffet style.
First you start by using my new favourite hummus recipe for the base (see Extra Smooth Hummus ). Pick your favourite vegetables and chop them into small cubes. My vegetable garden is overflowing at the moment and I’ve used the typical mediterranean vegetables – cucumbers, cabbage, red onion, cherry tomatoes and then topped it off with some lovely goat (feta) cheese I brought back from Croatia. Feta is the only ingredient that is slightly acid (I avoid cow cheese as most of you know which is highly acid) but seeing that the rest of the glass is full of alkaline ingredients, it’s still alkaline positive. I don’t mind being a little flexible as it adds a lovely flavour.
Serve with a long spoon. Crack some fresh ground pepper to garnish. Don’t overfill the glass as it will spill over when you start digging all the way down to the hummus. Enjoy!
- 1½ cups hummus
- ¾ cup peeled and diced cucumbers
- ¾ cup shredded cabbage (spinach or lettuce)
- ¾ cup diced red onions
- ¾ cup diced cherry tomatoes
- 1 cup crumbled feta cheese
- Fresh ground peppar to garnish
- Place the hummus as the first layer
- Add in order - cucumber, cabbage, red onion, tomatoes and feta
- Add fresh black peppar to garnish
- Serve with a long spoon