Greek Layered Dip

2 8 oz tubs of hummus (we used one original and one sundried tomato basil)
5 leaves of dark red leaf lettuce, chopped
1 can of garbanzo beans, drained
6 oz. kalamata olives (be sure they are the pits-removed variety)
8 oz feta cheese
6 big basil leaves
6 or 8 cherry tomatoes, halved
pita chips

Mix the two tubs of hummus and spread in a square 8x8 dish.
Sprinkle the lettuce over the hummus.
Mix the garbanzo beans and the olives, and put them on top of the lettuce.
Mix the feta and basil (you could do this an hour ahead of time to let the basil flavor blend into the feta). Sprinkle it over the garbanzo beans.
Arrange the tomato halves in neat rows across the dip. Serve with pita chips.