As warmer weather approaches and outdoor gatherings are planned, keep this recipe in your back pocket. It’s light, spoil-free, healthy, and flavorful. But you don’t have to wait until a summer feast to enjoy it—I could happily eat this every day of the year.
2 (10oz) containers of plain hummus
1/4 cup red onion, diced
1/2 cup Kalamata olives, chopped
2 tomatoes, seeded and chopped
1 English cucumber, seeded and chopped
3/4 cup feta cheese, crumbled
Greek Dressing, to taste (recipe follows)
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp kosher salt
Freshly ground black pepper, to taste
1. Make the dressing: Combine the olive oil, vinegar, garlic, oregano, Dijon mustard, salt, and pepper together in a mason jar. With the lid tightly affixed, shake the ingredients vigorously to combine. If you’re not using it immediately, be sure to give it a good shake before adding it to the salad topping.
2. Assemble the salad topping: Combine the onion, olives, tomato, and cucumber in a mixing bowl. Stir to combine.
3. Assemble the dip: Spread the humus over the bottom of a 9-inch pie plate or an 8-inch baking dish. Toss the salad topping with Greek Dressing, to taste. Spoon the salad topping evenly over the hummus. Sprinkle the crumbled feta cheese over the salad topping layer.
4. Serve immediately with pita chips.