Recipe

7 Layer Mediterranean Dip

Learn the secrets to making the smoothest hummus ever—plus a colorful layered dip that’s ready for summer parties, mezze platters, or snacking on the patio. We’ll also make golden, garlicky pita chips with a vibrant dried herb blend.

Servings: 6–8
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients

For the hummus:

• 1 (14-oz) can garbanzo beans, drained and rinsed

• ½ tsp baking soda (for simmering beans)

• 3 Tbsp lemon juice

• 1 small garlic clove, grated or minced

• 1 tsp kosher salt

• ½ cup Mighty Sesame Harissa Tahini

• ¼ cup ice water (plus more as needed)

• 3 Tbsp olive oil

• ¼ tsp ground cumin

For the layered dip:

• 1 cup labneh or thick Greek yogurt

• 1 large English cucumber, finely chopped

• 1 cup chopped tomatoes

• 2 Tbsp finely chopped shallot

• 1 Tbsp red wine vinegar

• Pinch of sugar

• Pinch of salt

• Juice of ½ lemon

• ½ cup chopped Kalamata olives

• ½ cup crumbled feta cheese

For the herby pita chips:

• 4 pita rounds, split and cut into wedges

• 2 Tbsp olive oil

• 1 tsp dried basil

• 1 tsp dried cilantro or parsley

• ½ tsp garlic powder

• ½ tsp kosher salt

Instructions

1. Make the smoothest hummus ever:
   In a small pot, combine chickpeas with baking soda and cover with water. Simmer for 10 minutes to soften and help remove skins. Drain and rinse under cold water, gently rubbing to release any loose skins.
   In a food processor, blend lemon juice, grated garlic, and salt. Let sit 5 minutes to mellow the garlic. Add tahini and blend until thick and creamy, about 1 minute.
   Add warm chickpeas, olive oil, cumin, and ¼ cup ice water. Blend until very smooth, 2–3 minutes, adding more water a spoonful at a time if needed.

2. Quick pickle the shallots:
   In a small bowl, combine shallots with red wine vinegar, a pinch of sugar, and a pinch of salt. Let sit at least 10 minutes while you prepare the rest of the dip.

3. Prep the veg:
   In another bowl, toss the chopped cucumbers and tomatoes with lemon juice and a pinch of salt. Let sit briefly to marinate.

4. Layer the dip:
   In an 8×8 glass dish or shallow bowl, spread the hummus as the base layer. Top with the labneh or Greek yogurt.
   Layer on the marinated cucumber-tomato mixture, pickled shallots, chopped olives, and crumbled feta. Arrange in sections or scatter evenly, depending on your style.

5. Make the herby pita chips:
   Preheat oven to 400°F.
   In a small bowl, mix olive oil with dried basil, dried cilantro (or parsley), garlic powder, and salt. Brush over both sides of pita wedges.
   Arrange on a baking sheet in a single layer and bake for 8–10 minutes, flipping halfway through, until golden and crisp.

Recipe

Lemon Loaf Cake with Mighty Sesame Tahini Frosting

Bright, tangy lemon meets rich, nutty tahini in this unexpected—but totally perfect—loaf cake.

Servings: 8–10
Prep time: 15 minutes
Cook time: 45–50 minutes
Cool time: 1 hour

Ingredients

For the lemon loaf:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp kosher salt

• ¾ cup granulated sugar

• zest of 2 lemons

• ½ cup whole milk

• ½ cup vegetable oil

• 2 large eggs

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

For the tahini frosting:

• ½ cup Mighty Sesame Tahini

• ¼ cup powdered sugar

• 2 tbsp unsalted butter, softened

• ½ tsp vanilla extract

• pinch of kosher salt

• 1–2 tbsp milk or water (as needed to thin)

Instructions

1. Prep the pan:
   Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, leaving a slight overhang for easy removal.

2. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Infuse the sugar:
   In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until it’s fragrant and looks like damp sand.

4. Build the batter:
   Add the milk, oil, eggs, lemon juice, and vanilla to the lemon-sugar mixture. Whisk until smooth. Gently fold in the dry ingredients until just combined—don’t overmix.

5. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool:
   Let the cake cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely before frosting.

7. Make the tahini frosting:
   In a medium bowl, stir together the tahini, powdered sugar, softened butter, vanilla, and a pinch of salt until smooth. Add milk or water a tablespoon at a time until the texture is soft, creamy, and spreadable. If the frosting starts to separate, don’t worry, just add a little more water and whisk until it comes back together.

Taste it—you want a balanced tahini-forward flavor with just enough sweetness to complement the cake, not overpower it.

Finish and serve:
Once the loaf is completely cooled, spread the frosting generously over the top. Use an offset spatula or butter knife to create swoops.
Optional garnish: sprinkle with toasted sesame seeds, extra lemon zest, or a drizzle of tahini.