Greek 7-Layer Hummus Dip

By Michelle Dudash, CNN

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.

Ingredients

• 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

Instructions

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.

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Adapted with permission from “The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health” by Michelle Dudash, published by Fair Winds Press © July 2021