Mediterranean hummus trifle

Ingredients:

• 3 containers of plain hummus (280g each)
• 1 can (400g) canned artichoke hearts, thoroughly drained
• 1 and 1/4 tbsp. Kalamata olives, drained
• 1 can (350g) sun-dried tomatoes in oil, patted dry
• 1 cucumber, diced into 0.5 cm cubes (about 3 cups)
• 1 cup tightly packed fresh basil leaves (about 1 bunch)
• 1 can (425 g) canned chickpeas, drained
• 1 cup plain Greek yogurt
• Pita chips, for serving
• Special equipment: trifle bowl

Preparation:

1. Combine 1 container of artichoke hummus, reserving 1/4 cup of the hearts for topping, in a food processor. Process until very smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread a layer of artichoke hummus in the bottom of a trifle bowl. Sprinkle with olives, reserving 2 tablespoons of the olives for topping. Rinse the food processor bowl and blade and wipe dry.
2. Combine 1 container of hummus in a food processor with the sun-dried tomatoes, reserving 2 tablespoons of the tomatoes for the topping, and 2 tablespoons of water. Process until smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread a layer of tomato hummus over the olives, starting near the sides of the bowl. Use a spatula to spread the hummus toward the center. This will help the olives stay in place. Sprinkle the cucumbers over the top, reserving 1/4 cup of the cucumbers for the topping. Rinse the food processor bowl and wipe dry.
3. Combine the remaining container of basil hummus, reserving 2 tablespoons of the leaves for topping, in a food processor. Process until smooth, about 5 minutes, scraping down the sides of the processor as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with chickpeas, reserving 1/4 cup of the chickpeas for topping.
4. Cover a layer of chickpeas with yogurt. Chop the remaining artichoke hearts, sun-dried tomatoes, and basil. Sprinkle on top of the yogurt along with the olives, chickpeas, and cucumbers.
5. Serve the trifle with a large spoon and pita chips.