Greek Hummus & Yoghurt Dip Antipasto Recipe with Lemon and Black Pepper Essential Oil

This recipe can be used as a base for making hummus or greek yoghurt dip. The recipe features Young Living lemon essential oil and black pepper essential oil. The recipe was created by Chef Kate.

This is a great platter to make when friends are dropping by or for a lovely snack on a sunny afternoon.

Basically, use what you enjoy and have on hand. The drizzling sauce adds so much to the flavours and works great with the dips, fetta and on the olives. You can mix some of the sauce with Mayonnaise or Greek yoghurt to create a second dip that’s great for the veggies and meats.

Ingredients

The amounts will depend on the number or people you plan to serve

1 cup hummus (add a little lemon oil and stir)

1 cup yoghurt with cucumber and mint (add lemon oil and black pepper essential oil)

pita bread, gluten-free bread or crackers

fetta cheese cubes/pieces or chunks

cherry tomatoes and/or sliced tomatoes

cucumbers slices (or long wedges)

olives

Drizzling Sauce

½ cup olive oil

3 drops of Young Living Lemon essential oil (to taste)

2 drops Young Living Black Pepper essential oil (to taste)

1 drop Thyme oil (optional, use toothpick method)

1 tbsp finely chopped mint (optional)

½ tsp mixed dried mint, oregano and thyme (optional)

Additional Options

Capsicum (raw or roasted)

stuffed grape leaves

spanakopita

pickled peppers

goat cheese and other cheeses

assorted sliced meats

bread sticks

drizzling dip with mayo or yoghurt

fresh mint and/or thyme leaves

Instructions

Prepare all your ingredients, make the drizzling sauce and make the dips. If you’re creating them yourself. Add some of the drizzling sauce to the dips and olives and stir in well.

Select a platter or a chopping board and start to arrange the ingredients, starting with the bowls of dips, if using and then group each item around the dips and drizzling sauce bowls. Keep the pita bread or other breads and crackers away for moist items or put them in a little bowl or container too.

Once the platter is complete drizzle a little of the sauce over the fetta and on top of the dips and scatter fresh mint and thyme leaves around the platter.

Serve immediately or if you plan to serve the platter a few hours later wait to add the bread right before serving and cover the platter and chill until ready to serve.

Chef Kate’s tip: You can use a selection of your favourite ingredients from the lists below. I have used ones I like in the photo. Get creative! You can use store bought hummus and yoghurt cucumber dip (Tzatziki) or make your own.

To make an easy cucumber dip…use 1 cup Greek yoghurt, 1 small cucumber peeled, seeded and finely chopped, fresh mint finely chopped (optional), 1 tsp lemon juice, 1 – 2 tsp drizzling sauce, sea salt, pepper, 3 – 5 drops Young Living lemon oil and 1 – 2 drops Young Living black pepper oil. Combine the ingredients and chill until ready to serve.

Note: The drizzling sauce is simple to make and really add a Greek flavour twist to the platter.

Toothpick Method: Using this method helps to control the amount of oil you add to a dish or drink. Dip a toothpick in the bottle of essential oil and then swirl it in the dish, mix in well and taste. If you desire more of that oil’s flavour repeat using a new toothpick each time until you are happy with the amount.