Layered hummus dip

Need a beautiful appetizer for your next holiday party? You’ll be invited back if you bring this dip!  This colorful appetizer is not only tasty but also healthy.  A good source of protein and fiber, hummus is versatile and vegetarian-friendly. 

This dip is simple to make and can be made year-round, though I tend to make it in summer and fall when tomatoes are at their peak.

Chopped tomatoes, cucumbers, and red onions add color while feta, olive oil, and Kalamata olives boost the Mediterranean equity.

Serve with pita chips, whole grain crackers or vegetables.  Leftover dip can be used as a sandwich in a pita or whole wheat wrap.  Add raw spinach or additional vegetables to add more fiber, color, and nutrient content.

Ingredients:

1 (10 oz) tubs of prepared hummus (original or garlic flavor)

10 grape tomatoes, cut in half

15 Kalamata olives, pitted and chopped

1/4 cucumber, cut into small pieces

¼ cup feta cheese

¼ red onion chopped

2 tsp. olive oil1

½ tsp. oregano

Directions:

1. In a 9” pie plate, spread all of the 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.