Heat olive oil in skillet over medium high heat until softened and lightly browned.
- Add garbanzo beans and hot sauce. Cook for 3 minutes, stirring frequently.
- Scrape entire contents of pan into a food processor, add 6 tablespoons of water and process until smooth. Add 1 or 2 more tablespoons of water as necessary to get puree to spreadable consistency.
- Transfer bean mixture to a bowl to cool before assembling dip.
- Cut avocados in half and remove pit. Scoop out flesh and cut into 1 inch chunks.
- Place avocado chunks, lime juice, and salt into a food processor. Process until mostly smooth. Set aside until ready to assemble.
- Add celery, cilantro, onion, and Greek yogurt to a small bowl. Stir to mix completely.
Assembly:
- Distribute garbanzo bean mixture evenly among 10 small containers using a spoon or piped with a plastic storage bag with the tip cut off.
- Add a layer of avocado puree in the same manner.
- Sprinkle a layer of diced tomato over the avocado puree in each container.
- Next add a layer of radish sticks.
- Distribute the Greek yogurt mixture evenly over the 10 cups.
- Divide the cheese over the 10 cups and then a layer of black olives. Garnish with a dollop of Greek yogurt and a cilantro leaf.