Ingredients
Main Ingredients
- 2 cups hummus (store bought or homemade)
- 1 cup tabbouleh (store bought or homemade)
- 2 Persian cucumbers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/3 cup kalamata olives, pitted
- 2 tablespoons pine nuts, toasted
- 1 tablespoon fresh dill, chopped
- Freshly ground black pepper, to taste
- Toasted pita or pita chips for serving
Instructions
- Spread hummus: On a large platter or a flat cheese or charcuterie board, evenly spread the hummus using the back of a spoon to create a smooth base layer.
- Add tabbouleh: Carefully layer the tabbouleh evenly over the hummus, ensuring good coverage for vibrant color and texture contrast.
- Top with vegetables: Sprinkle the diced Persian cucumbers and halved cherry tomatoes evenly over the tabbouleh layer for freshness and crunch.
- Sprinkle cheese and olives: Add the crumbled feta cheese and pitted kalamata olives evenly on top, providing a salty and tangy flavor burst.
- Garnish: Scatter the toasted pine nuts and chopped fresh dill over the top, then finish with a few grinds of freshly ground black pepper to taste.
- Serve: Present the layered hummus dip with a side of toasted pita or pita chips for scooping and enjoying this colorful appetizer.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- Store any leftover dip covered tightly in the refrigerator for up to 3 days; freshen up the toppings before serving again.
- For a gluten-free option, serve with gluten-free crackers or vegetable crudités instead of pita chips.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
