Summer 2020 has almost come to an end. Sadly, there were no large gathering, picnics, cookouts, or parties to speak of, due to COVID-19. We are now prepping for the upcoming school year with an open mind and hope that our students are safe and are able to learn.
This hummus dip would be great for a group gathering, but I enjoyed it myself over several days because sharing is not the thing to do at the moment. Anyway, I am not trying to be down or to get my followers down, but it has been tough on everyone. On to the recipe!
This is a great appetizer with a lot of flavors and textures. You could swap out other veggies as you like. Enjoy.
Have a great Labor Day next weekend and try to hang on to the Summer and the beautiful weather we have been having in the U.P.
xxoo, Foodie Mama
Layered Greek Hummus Dip
4 C hummus
1 C Greek yogurt
1 cucumber, diced
1/2 C jarred roasted red peppers, roughly chopped
1/2 C Kalamata olives, roughly chopped (or regular ripe olives)
1/4 C diced white onion
3 T EVOO and more, for drizzling
1 t dried oregano
1/4 t salt
1/4 t pepper
3 oz feta cheese, crumbled
1. Spread hummus in the bottom of a large, shallow serving platter. Spread the yogurt evenly over the hummus.
2. Combine the cucumber, red peppers, olives, oregano, salt, pepper and oil in a small bowl. Spoon the mixture in a layer over the yogurt. Sprinkle with feta and drizzle with EVOO. Server with pita bread, chips or crackers.
|Layered Greek Hummus Dip|