Greek Layered Hummus Dip

Apr 29, 2020

Assemble this layered hummus dip on a small platter making all the components easy to see and scoop.

Dicing the vegetables into 1/4-inch pieces makes dipping much more user friendly. Serve with hearty chips, chunky vegetables, pita bread or baked pita chips for easy scooping.


17 ounce container prepared hummus

1-1/2 c plain Greek yogurt

½ C English cucumber, diced and seeded

¼ c chopped roasted red peppers

¼ pitted kalamata olives chopped

¼ c red onion diced

1 T olive oil plus extra for drizzling

1 T fresh chopped parsley leaves

¼ tsp salt

½ tsp fresh ground black pepper

1 ounce crumbled feta cheese

2 T toasted pine nuts

Directions: Spread hummus on a shallow serving plate, dollop the yogurt on top, carefully spread to cover the hummus, leaving a small edge border. In a small bowl, combine the cucumber, peppers, olives, onion, 1 T olive oil, parsley, salt and pepper. Spoon the vegetable mixture evenly over the yogurt. Sprinkle feta cheese on the veggies then top with toasted pine nuts. Drizzle with a little extra olive oil, serve immediately.

Recipe Inspired from Saving Room for Dessert