Ingredients

1 (17-ounce) container prepared hummus 

1 ½ cups plain Greek yogurt 

½ cup (¼-inch) English cucumber pieces

¼ cup chopped roasted red peppers 

¼ cup pitted kalamata olives, chopped

¼ cup red onion, diced

1 tablespoon Medium to Robust EVOO, plus extra for drizzling

1 tablespoon fresh chopped parsley leaves

¼ teaspoon salt

½ teaspoon fresh ground black pepper

1 ounce crumbled feta cheese

2 tablespoons toasted pine nuts

(I made this without the Onions and Olives and it was still a big hit)

Serving suggestions:

pita bread, pita wedges or baked pita chips

cucumber slices

carrots

celery

crackers

use as a spread on sandwiches

Instructions

Spread the hummus on a shallow serving tray or plate. Dollop the yogurt on top, then carefully spread to cover the hummus, leaving a border showing through.

In a small bowl combine the cucumber, peppers, olives, onion, 1 tablespoon olive oil, parsley, salt and pepper. Spoon the vegetable mixture evenly over the yogurt. Sprinkle crumbled feta cheese over the vegetables then top with toasted pine nuts. Drizzle the dip with a little extra olive oil. Serve immediately.