Recipe by Lorac
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.
Top Review by Messy44
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!!!
- 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