Hummus is great on it’s own, but when it’s topped with feta, roasted red peppers, artichokes and kalamata olives it is downright delicious. (It would also be a good way to serve hummus with a non-believer crowd. )
I’ve wanted to make a dip like this for quite some time so I jumped at the chance to bring an appetizer to the first cookout of the year. (True Minnesota story: it has snowed since that first cookout and may snow again tonight!) It is essentially Greece’s version of taco dip and is wonderfulwith pita chips and cucumber slices.
Lucky enough to have some leftovers? It made a great lunch stuffed in a pita with a tomato and cucumber salad.
Layered Hummus Dip - 8 appetizer servings – inspiration from Whole Foods Market
- 1 batch of hummus (or 16 oz prepared)
- 1 – 14 oz can of artichoke hearts, drained
- 3/4 cup roasted red pepper
- 3/4 cup kalamata olives
- 1 cup feta crumbles
Prepare hummus if making it from scratch.
Chop artichoke hearts, roasted red peppers and olives.
Layer hummus on the bottom of glass dish. Sprinkle artichoke hearts, red peppers, feta cheese and olives over top.
Serve with pita chips, cucumber slices and any other vegetables. You could also add chopped red onions or tomatoes if desired. A healthy, different crowd pleaser perfect for spring and summer afternoons!