Greek Salad Hummus Dip


Well, my “food soul” is definitely Mediterranean.  I really like the fresh, healthy ingredients and the flavor profile of this style of cuisine.  I always seem to have these ingredients on hand and try to find new ways to use them.  That’s how this recipe was born.

I love greek salad and I love hummus so I put them together into this delicious layered dip which was a huge hit at my last get-together.

Greek Salad Hummus Dip
Prep time
Total time
Recipe type: Appetizer, Dip, Vegetarian main dish
Cuisine: Mediterranean, Greek
Serves: 6-8
  • 2 cups prepared hummus (you could use store-bought hummus in lieu of homemade if you’re in a time crunch). Please see my basic hummus recipe in the cilantro-pepperoncini post.
  • ½ lemon
  • 1 bell pepper, chopped (I used 1 red bell pepper but yellow or a combo of the two would be pretty for color). Roasted red pepper from a jar is also great and very easy.
  • ½ seedless cucumber, chopped
  • 1 cup of grape tomatoes halved lengthwise
  • 4 oz crumbled feta cheese
  • big handful of pitted kalamata olives, rough chopped
  • 3 - 4 pepperoncini peppers, rough chopped (I used already chopped ones from a jar)
  • ¼ - ½ cup chopped canned beets (optional as some don’t like beets)
  1. Layer prepared hummus on the bottom of your serving dish. Squeeze lemon over the hummus.
  2. Add layers of artichokes, chopped pepper, cucumber, feta, olives, pepperoncini and beets (if using), over hummus.
  3. Cover and chill in the refrigerator if not serving immediately.
  4. Serve with pita or pita chips and enjoy!


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