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A circular spread of layered hummus dip topped with chopped tomatoes, cucumbers, feta cheese, herbs, and nuts, surrounded by overlapping cucumber slices on a gray surface.
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Layered Hummus Dip

This light and colorful Mediterranean-style dip is layered with hummus, chopped tomatoes, cucumber, red onion, and most importantly feta!
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Course: Lunch, Salad
Cuisine: Mediterranean
Keyword: Greek, hummus dip, layered salad
Servings: 6 people

Ingredients

  • 500 grams hummus
  • 1 large cucumber
  • 20 kalamata olives pitted
  • 20 grape tomatoes or 6 plum tomatoes
  • 1/2 red onion
  • 30 almonds
  • 150 grams feta
  • 5 tablespoons olive oil
  • 1 tablespoon mint fresh, chopped
  • sea salt to taste
  • pepper to taste

Instructions

  • 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.
  • Halve the cucumber. Slice one half and dice the other half (you'll need about 22 slices depending on your platter).
  • Cube the grape tomatoes and olives.
  • Finely chop the red onion.
  • Top the tomatoes, olives, red onion, and diced cucumbers onto the hummus.
  • Crumble the feta over the dip.
  • 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.
  • Add the cooled nuts on top of the dip.
  • Top with olive oil and chopped mint.
  • Sprinkle sea salt and pepper to taste.
  • Arrange the cucumber slices around the outer edge of the platter.
  • Serve.

Video

Nutrition

Calories: 376kcal | Carbohydrates: 19g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 814mg | Potassium: 464mg | Fiber: 7g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 10mg | Calcium: 192mg | Iron: 3mg