17.6 oz GREEK YOGURT
4 oz CREAM CHEESE, softened
2 T FRESH DILL, minced
1 T LEMON ZEST
1 head GARLIC
2, 16 oz cans GARBANZO BEANS, drained
3 T TAHINI
2 T FRESH LEMON JUICE
½ C - 3/4 C OLIVE OIL
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 C FETA CHEESE, crumbled
14 oz can ARTICHOKE HEARTS (small & tender) cut into small dice and patted dry
1 ¼ C ENGLISH CUCUMBER, cut into small dice and patted dry
1 C CHERRY TOMATOES, cut into quarters and patted dry
¼ C RED ONION, minced
1 C KALAMATA OLIVES, pitted, drained and cut in quarters (if desired)
PITA CHIPS, for dipping
Place the Greek yogurt in a medium bowl with the cream cheese, dill and lemon zest and combine with a hand mixer until smooth and creamy. Season to taste with salt and pepper.
Cut off the top portion of the head of garlic exposing the insides and discard. Place the head of garlic, cut side up, on a small sheet of tin foil and drizzle with olive oil. Sprinkle with salt and pepper and wrap the foil loosely around the garlic forming a pouch. Bake in a 400 degree oven for 40-50 minutes. Unwrap the garlic and let cool.
To make the hummus: In a food processor, squeeze the roasted garlic cloves into the food processor, being careful not to get any of the skin in the processor, garbanzo beans, tahini and lemon juice. Process until smooth. With the processor still running, stream in the olive oil until combined. You may need more than 1/2 cup to reach your desired creaminess consistency. Season to taste with salt and pepper.
Spread the hummus in an even layer on a platter. Top with the Greek yogurt mixture and spread evenly. Sprinkle the other ingredients atop the yogurt mixture and serve with pita chips.