Ingredients
Scale
- 1 17oz container of plain Hummus
- 1/2 cup cherry tomatoes, cut in half
- 1/3 cup diced cucumbers
- 1/3 cup Kalamata olives
- 1/3 cup feta crumbles
- 3 tbsp red onion
- salt/pepper to taste
- 2 tbsp olive oil, for drizzle
- Fresh dill for garnish
- Naan bread, crackers, or chips for dipping
Instructions
- Onto a platter or cutting board, spread the hummus evenly over the service using a spoon.
- Next add the diced cucumbers, diced tomatoes, red onions, feta cheese, and Kalamata olives.
- Drizzle with olive oil and season with salt and pepper. Sprinkle fresh dill over the entire board.
- Serve with mini naan bread or crackers.
- Enjoy!
Notes
Storage: If you have leftovers, the best way to save them is to wrap the entire board in plastic wrap and place it in the refrigerator. Eat within 24-48 hours.
Variations: You can really make this trend your own. Add or take away any toppings, use a different flavor of hummus, or even experiment with different layers altogether. You could try a Mexican 7-layer dip theme, a dessert theme with Nutella, and more! The options are truly endless.
Dairy-Free: Omit the feta to keep this recipe dairy free. You can also use gluten-free naan bread or crackers to make this recipe even more allergy-friendly.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Diet: Gluten Free