Layered Hummus Dip
This light and colorful Mediterranean-style dip is layered with hummus, chopped tomatoes, cucumber, red onion, and most importantly feta!
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
