Mediterranean-Inspired 7-Layer Dip

Ingredients

• 2 (15.5-ounce) cans cannellini or great northern beans
• 2 tablespoons sundried tomato pesto
• 2 tablespoons tahini
• 4 teaspoons freshly squeezed lemon juice, divided
• 2 small garlic cloves, divided
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly cracked black pepper, divided
• 1 (16-ounce) package labneh (about 1 1/2 cups), such as Cedar’s
• 1/3 cup toasted chopped walnuts plus 2 tablespoons, divided
• 1/2 cup finely chopped seedless cucumber
• 3 tablespoons finely chopped herbs, such as mint, dill or parsley, divided
• 1/8 teaspoon Aleppo or red chili flakes
• 3/4 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion or pickled red onion
• 1/3 cup crumbled feta cheese
• 1/3 cup Kalamata olives, thinly sliced
• 1 tablespoon olive oil
• Serve with warm pita bread or chips, carrots, cucumber, celery and bell pepper and lemon

Steps

1. Drain the beans and reserve 1/4 cup of liquid. Rinse beans.
2. Combine beans, 1/4 cup reserved bean liquid, pesto, tahini, lemon juice, 1 small garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a food processor; process on high speed until just smooth, about 45 seconds. Spread this mixture as a base layer on a platter.
3. Stir together labneh, 1/3 cup walnuts, cucumber, 2 tablespoons herbs, Aleppo (red chile flakes), and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper until just combined. Finely grate the remaining 1 small garlic clove with a Microplane and stir into labneh mixture. Spread gently on top of the bean layer, allowing 1/2 inch of the bean layer to show around the perimeter.
4. Sprinkle the remaining layers on top of the creamy layer, starting with cherry tomatoes, then onion, feta, olives, and remaining 2 tablespoons walnuts.
5. Garnish with the remaining 1 tablespoon herbs, olive oil, and additional Aleppo pepper. Serve with pita, cucumber, celery, bell peppers, and lemon wedges.