1 1/2 cup California Walnut Halves
1/4 cup chopped parsley
2 cloves garlic, minced
Juice and zest of one lemon
4 vine tomatoes, seeded and chopped
1 tbsp chopped oregano
2 cups greek yogurt
2 cups hummus, homemade or store bought
1 medium cucumber, seeded and chopped
1 cup pitted kalamata olives, chopped
1 can artichoke hearts, drained, rinsed and chopped
2 tbsp chopped dill
3 scallions, thinly sliced
Salt and freshly ground black pepper
Preheat the oven to 350˚ F. Add the walnuts to a baking sheet and toast for about 8 minutes. Let cool, then roughly chop and toss with the parsley and a pinch of salt and freshly ground black pepper.
Meanwhile add the garlic, lemon juice and zest to a small bowl and let sit for about 5 minutes. Add the chopped tomatoes and a pinch of salt to a mesh strainer and let sit to drain off excess moisture. Then toss drained tomatoes with oregano and freshly ground black pepper.
Add the garlic and lemon mixture, dill and greek yogurt to a medium bowl. Stir to combine.
To assemble, add the hummus to the bottom of 9 inch pie plate and spread into an even layer with an offset spatula. Next add the greek yogurt mixture, and smooth into an even layer.
Top the greek yogurt with the cucumbers, scallions, artichokes, tomatoes and olives. Finally, sprinkle the walnut and parsley mixture on top.
Serve with chips, cucumber slices or toasted pita bread.