Here comes an amazingly light, healthy and super easy to make 7 layer dip with black garlic hummus, yoghurt, smashed avocado and fresh veggie salsa. This colourful, vegan medley is a party perfect crowd pleaser to dip into with pita chips, pretzels or any other favourites. An absolutely packed with a rainbow of flavours show stopper to impress your guests with! 



For the Black Garlic Hummus

  • 400g can chickpeas, drained

  • 3–4 tablespoons lemon juice, freshly squeezed

  • ⅔ teaspoon cumin, ground

  • 1 garlic clove, minced

  • 6–8 tablespoons cold water

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon tahini

  • 30g The Original Black Garlic cloves, or more to taste

  • salt, to taste

Vegan yoghourt layer

  • 250ml vegan yoghurt, Greek style or vegan sour cream

  • Taco seasoning, to taste (optional)

Smashed Avocado Layer

  • 3 avocados, smashed

  • juice of 1 lime

  • salt, to taste

Salsa Layer

  • 2 tomatoes, chopped

  • 1 bell pepper, chopped

  • ½ cup chopped olives (pitless)

  • 1 jalapeno pepper or chilli pepper (seeds removed for less heat if desired), finely chopped

  • 3 tablespoons spring onions, chives and or/micro-greens, chopped

  • Sprinkling of chilli flakes (optional)

  • 50g The Original Black Garlic cloves

  • Serving vehicles like pita or corn chips, pretzels, baby carrots or celery cut to small finger size sticks, etc.

Place all Black Garlic Hummus ingredients in a food processor and whizz it up to a creamy consistency. This might take several goes. Season to taste with salt and more lemon juice and add a bit more of olive oil or water if you want it to be a bit looser.


Spread the hummus on the bottom of a serving dish (Use a translucent one, which will display all the layers nicely.)

Top the hummus layer with yoghourt.

In a separate bowl, combine avocado with lime juice and season to taste with salt. When you’re happy with it, transfer it over the yoghourt layer.

Now mix all the salsa ingredients together, season with little salt and spread over the avocado. Top up with black garlic cloves.


  • Excluding the smashed avocado, you can prepare the other layers in advance advance. Hummus will be happy in the fridge on it’s own for good 3 days. Same with seasoned yoghourt. But try and prepare the chopped salsa ingredients no more than 1 day in advance and the avocado a few hours before serving. 

  • It is really useful to provide small bowls or plates and a serving spoon to help with dipping in through all the layers for your guests.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.








The original black garlic


London, W1W 7LT

United Kingdom

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