Make a platter of layered Greek hummus dip with salty feta, creamy hummus and Kalamata olives for a healthy Mediterranean inspired appetizer or snack.Serve with veggies or pita chips as an easy recipe!
6servings
Prep Time 30 minutesminutes
Cook Time 0 minutesminutes
Total Time 30 minutesminutes
Ingredients
1large seedless cucumberpeeled and cut in half
1cupcherry or grape tomatoeschopped
½small red onionsliced thin
1tablespoonextra virgin olive oil
3tablespoonlemon juicedivided
1teaspoongarlic powder
1teaspoondried oreganodivided
salt and black pepperto taste
1cup.plain Greek yogurtfull fat
2teaspoonminced garlic
1teaspoondried dill weed
1½cuphummusstore bought or homemade
½cupKalamata oliveschopped
½cupFetacrumbled
¼cupfresh parsleychopped
To Serve: Veggies for dipping and/or pita chips
Instructions
Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
Top the hummus with an even layer of the Greek yogurt tzatziki mixture.
Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve with veggies and pita chips for dipping.
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
Notes
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.