In skillet over medium-high heat, heat oil and garlic until softened and lightly browned.

Add garbanzo beans and hot sauce. Cook 3 minutes, stirring frequently.

Scrape contents of pan into food processor, add 6 tablespoons water and process until smooth. Add 1-2 tablespoons water as necessary to get puree to spreadable consistency.

Transfer bean mixture to bowl to cool before assembling dip.

Cut avocados in half and remove pits. Scoop out flesh and cut into 1-inch chunks.

In food processor, process avocado chunks, lime juice and salt until mostly smooth. Set aside until ready to assemble.

In small bowl, mix celery, cilantro, onion and 1 1/2 cups Greek yogurt.

To assemble: Using spoon or plastic bag with tip removed for piping, distribute garbanzo bean mixture evenly among 10 small containers.

Add layer of avocado puree in same manner.

Sprinkle layer of diced tomatoes over avocado puree in each container. Add layer of radish sticks.

Distribute Greek yogurt mixture evenly over cups.

Divide cheese over cups then layer black olives. Garnish with dollop of Greek yogurt and cilantro leaf.