Greek 7-Layer Hummus Dip - Alina Reyzelman

Greek 7-Layer Hummus Dip

This savory dip is a crowd-pleaser. I served this to my gaggle of girlfriends for a pre-dinner wine and snack meet-up during an active tennis vacation, and it was so easy to throw together while feeling oh-so Mediterranean, fresh, healthy and light. 1 pan + 9 women = gone.

Serve with your favorite dipping vessels, like red bell pepper planks, celery sticks and sliced zucchini.
  • 1 container (8-ounce [227 grams]) hummus, like classic, roasted red pepper or lemon flavor
  • 1 medium cucumber, peeled and diced (leave the seeds in if they are small)
  • 1 cup (150 grams) sliced cherry tomatoes
  • 3 scallions, sliced
  • 1⁄2 cup (75 grams) crumbled feta
  • 1⁄4 cup (25 grams) sliced olives, such as kalamata
  • 1 teaspoon dried oregano or Italian seasoning
  • Freshly ground black pepper
  • 2 tablespoons (30 milliliters) extra-virgin olive oil
1. Spread the hummus in the bottom of a 9 x 9-inch (23 x 23 cm) glass dish or similar-size rimmed platter.
2. Sprinke with the cucumber, tomatoes, scallions, feta, olives, oregano and pepper. Drizzle with the oil.