This dip is a personal favorite.  You’ll be invited to more parties if you bring it!  This colorful appetizer is not only tasty, but healthy to boot.  A good source of fiber and protein, hummus is very versatile and vegan-friendly.  Chopped cucumbers, tomatoes and red onions add color while feta and Kalamata olives boost the Mediterranean equity.  Serve with whole grain crackers, pita triangles or vegetables.  Leftovers are great wrapped in a whole wheat tortilla.  Opa!


2 (10 oz) tubs of prepared hummus (original or garlic flavor)

15 cherry tomatoes, cut in half

15 Kalamata olives, pitted and chopped

½ cucumber, cut into small chunks

¼ cup feta cheese

¼ red onion, chopped

2 tsp. olive oil

1 ½ tsp. oregano



  1. In a 9” pie plate, spread both tubs of hummus on the bottom of the plate.
  2. Layer tomatoes, cucumbers, olives and onion on top of the hummus.
  3. Sprinkle feta cheese on top of the vegetables and olives.
  4. Drizzle olive oil over the vegetables. Sprinkle oregano after the oil and serve.


Makes 12 servings.  Nutrition facts per serving:  130 calories, 6.9 grams fat, 14 grams carbohydrate, 5.7 grams protein, 5 grams fiber, 3 mg cholesterol, 270 mg sodium.

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