Prep Time: 25 min.
This delicious Greek Hummus Dip is so easy to make and packed full of flavor! It's light, fresh, and everything you want in a dip.
Enjoy it as a light lunch with your favorite protein, or serve it as an appetizer or snack at your next party. It's always gone in no time!
Layer the hummus onto a platter, top it with chopped tomatoes, cucumber, red onion, kalamata olives, and crumbled feta cheese. Then sprinkle roasted almonds on top for extra crunch!
Enjoy the layered dip with focaccia, crackers, pita, naan, or chips. You can even make individual portions and serve the dip as a sit-down starter with toasted sourdough. So good.
Ingredients you'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Hummus - I use store-bought and opt for the plain kind with garlic. If I don't think it has enough garlic, I'll mince 1 or 2 extra cloves and add them in.
• Kalamata olives - I always use pitted olives in their brine.
• Grape tomatoes - I like using grape tomatoes or plum tomatoes for this recipe. When you chop them, be sure to include all the juices.
• Cucumber - Dice the cucumber into equal-sized pieces (you can peel it first if you prefer).
• Feta cheese - Use a block of feta. Crumble it for the best results.
• Almonds - You can use raw almonds, but I like to brown them in a pan to get them crispier and enhance the nutty taste.
• Fresh mint - Mint pairs so well with Mediterranean flavors. You can omit or use parsley, basil, or thyme.
• Olive oil - The simplest of dressings. Use a high-quality extra-virgin olive oil. I love cold-pressed, but use what you have to hand.
How to Make Greek Hummus Dip
1. Prepare the ingredients. Roast the chopped almonds and dice the red onion, tomatoes, cucumber, and olives. Spoon the hummus onto the plate and spread it out.
2. Layer the salad. Top the hummus with tomatoes, red onion, cucumber, and olives. Crumble the feta on top.
3. Add the finishing touches. Sprinkle with chopped almonds and fresh mint, and drizzle with the olive oil.
4. Arrange the cucumber slices around the edge of the platter. Season well and serve.
Possible Variations
• Dressing - In addition to olive oil, try hot honey, balsamic glaze, a simple vinaigrette, or lemon juice.
• Protein - Add finely diced chicken or chickpeas.
• Mint - Use fresh basil, parsley, spring onion, or thyme.
• Almonds - Try roasted pecans, pine nuts, or sesame seeds for added crunch.
• Extra toppings - Add croutons, tzatziki (to make a classic 7 layer dip), or edible flowers.
FAQs
Can I prepare the Greek dip recipe ahead of time?
You can prepare all the chopping, store all the ingredients separately in the fridge, and then assemble everything right before serving.
How long will leftovers last?
Store leftovers in the refrigerator in an airtight container for up to 1 day.
Other Tasty Dips:
Ingredients
Instructions
Serves 4-6.
1. Place the hummus on your serving plate (mine was approximately 35 cm/14 inches round). Use the back of a spoon to spread it out.
2. Halve the cucumber. Slice one half and dice the other half (you'll need about 22 slices depending on your platter).
3. Cube the grape tomatoes and olives.
4. Finely chop the red onion.
5. Top the tomatoes, olives, red onion, and diced cucumbers onto the hummus.
6. Crumble the feta over the dip.
7. Chop the almonds and roast them lightly in a pan on medium-high heat until they are golden and aromatic. It will take about 3-4 minutes. Allow to cool slightly.
8. Add the cooled nuts on top of the dip.
9. Top with olive oil.
10. Sprinkle sea salt and pepper to taste.
11. Top with chopped mint.
12. Arrange the cucumber slices around the outer edge of the platter.
13. Serve.
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