The first time I made this was for a book club. And by "book club" I mean a bunch of my friends who sat around drinking and talking with books on our laps. We never did get around to talking about what we were supposed to have read, but we did polish off this dip with startling quickness. The next day I got three texts asking for the recipe, and one suggestion that we change the name of our monthly meeting to "dip club" which I think is a fantastic idea. If you're a fan of hummus, this dip is a must! It's all the flavors you love in one big bowl.
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Things You’ll Need
1 lb hummus (store bought or homemade)
1 ½ cups Greek yogurt (plain, unsweetened, thick)
½ teaspoon salt
1 tablespoon minced parsley
1 tablespoon minced fresh dill
1 teaspoon lemon juice
1 English cucumber, peeled and diced (about 1 ½ cups)
1 cup quartered grape tomatoes (discard excess liquid after cutting)
¼ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped red onions
Want to make your own SUPER creamy hummus? Check out this How To Make Creamy Hummus tutorial!
Add the hummus in an even layer to a serving bowl.
Add the Greek yogurt, dill, parsley, salt and lemon juice to a bowl. Stir to combine.
Add the yogurt in an even layer to the top of the hummus.
Add the cucumber in an even layer.
Add the tomatoes in an even layer
Add the diced onions to ice water for 10-30 minutes to remove the harsh "bite" of the onions. Drain and dry, then add them in an even layer.
Add the feta in an even layer.
Add the kalamata olives in an even layer.
Cover and chill until ready to serve. Serve with pita or corn chips.