Everyone will enjoy this Greek layered hummus dip. Serve or bring it to the party any time of year or enjoy it as a light lunch or dinner.
My aunt makes the best authentic hummus dip but it seems like nowadays you can buy it everywhere in all kinds of flavors.
If you are new to it, hummus is a dip made with chickpeas, fresh garlic, lemon juice, and tahini (sesame paste).
I'm dressing it up with Greek flavors for a layered hummus recipe. I'm using my aunt's recipe but you can feel free to use store bought for an easier option.
How to Make Greek Layered Hummus
Since this is a Greek inspired hummus dip I'm using feta cheese, tomatoes, Kalamata olives, small cucumbers with the skin on, fresh parsley, and a little EVOO.
Start with the hummus. I used the entire recipe which ended up being about 3 cups of hummus. Depending on your serving dish you may need more or less.
Next, I scattered tomatoes and cucumbers. The one thing that I think would make this dip not taste great is too much water. So, you want to use a Roma tomato that is nice and meaty. In fact, I'd ditch the middle and seeds, or save it for another meal.
Also, choose a mini cucumber with thin skin if you can. An English cucumber would work too. If you can't find either you can use a standard cucumber. However, here I would peel the skin off, remove the center seed part, and only use the firm outer cucumber flesh.
Next, add some crumbled feta cheese. You can buy it already crumbled or simply crumble it with your fingers.
The final touch is some sliced Kalamata olives, a little chopped fresh parsley, and a drizzle of extra virgin olive oil.
This was so good! My husband and I ended up eating it for dinner. Of course, it would be stellar for a party.
Serve it with some warmed up pita bread cut into triangle shapes for dipping. You could also use wedges of sweet colorful bell peppers for a low carb option.
You can keep this dip in the refrigerator covered with plastic for a day or two. However, just know that this tasty Greek inspired dip tastes best at room temperature.
Greek Layered Hummus Recipe
- 3 cups hummus
- 1/3 cup cucumbers, small or English chopped, skin on
- 1/4 cup olives, Kalamata pitted and sliced
- 1 cup tomatoes Roma, chopped
- 3/4 cup feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 2 teaspoons parsley Italian, chopped
- Make the hummus or use store bought and spread it in a large platter.
- Scatter chopped tomatoes and cucumbers over top.
- Next, sprinkle the feta cheese.
- Finish with sliced olives, chopped parsley, and a drizzle of olive oil.
- Serve with pita chips or pita bread wedges.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.