Prep 15 mins
Cook 0 mins
The Mediterranean version of the ever popular Mexican layered dip. Instead of using garlic salt, I mix a large clove of pressed garlic with the hummus. Serve with toasted pita, flat bread or tortilla chips.
- 8 ounces prepared hummus
- 1⁄8 teaspoon cumin
- 1⁄2 cup chopped tomato
- garlic salt
- 1⁄4 cup chopped cucumber
- fresh ground pepper
- 4 ounces crumbled feta cheese
- 2 tablespoons chopped kalamata olives
- 2 tablespoons chopped parsley
- Combine hummus and cumin, spread on the bottom of a 9 inch pie dish.
- Top with a layer of tomatoes, seasoned with garlic salt.
- Add the cucumbers and sprinkle with pepper.
- Add a layer of feta topped with olives, then parsley.
Now, this is a great one. I mean GREAT. Was looking for something to take to a Packer Party last night that was NOT taco dip, salsa, cheese and crackers, meatballs or any other of the expected and pedestrian appetizers. Stumbled on this one... spot on brilliant, folks. Made as directed except I used regular black olives in place of kalamata, and sprinkled a bit of oregano on after tomatoes. Do take the time to seed and drain the tomatoes. AMAZING! Think of it as taco dip - but Mediterranean. Served with some very plain sea salt crackers. Made another for today's Sunday dinner gathering, but added chopped sun dried tomatoes and pepperocinis. Very easy and super yummy. Thanks for a great one. This is going to be made often!!!
Easy and absolutely delicious! Served with Stacy's naked pita chips. Used cherry tomatoes from the garden and just cut them in half.
Oh wow, this is incredible! Made some minor changes doubled everything but the feta. Seeded the tomato. Peeled and seeded the cucumber. Used garlic hummus, so I used salt instead of garlic salt, and took a suggestion from another post and used green onion in place of the parsley. So easy and oh so good!!! Thank you!