makes a lot of servings
Depending on how much of a chef you are will determine if you want to make the hummus from scratch or just buy it at the store. We’ve found you can save a tremendous amount of money by making it on your own, so I’d suggest that you go that route. However, I don’t have the recipe for that part in today’s post.
This Greek hummus dip recipe has been our favorite snack over the last few months and we even tested it out at a dinner party we went to. It was a hit and nearly the entire platter was eaten (amongst 6 people)! We’ve made it since then and have been packing it in our lunches each day to eat with some pretzels, vegetables, and/or pita chips.
After you’ve made the hummus from you favorite recipe, or have bought it from the store, then you’ll be left with these ingredients:
Peel the cucumber and take out the seeds from that as well as from the red bell peppers. Chop the olives, cucumber, and red bell pepper finely. Don’t mince them, just chop them to about 1/4″ cubes.
Spread the hummus about 1.5 inches thick on the bottom of a wide serving dish.
Sprinkle the veggies evenly over the hummus, then top with the feta cheese. Sprinkle with dried dill.
Depending on whether or not your hummus was chilled, you should refrigerate this for at least one hour. After it’s been chilled, serve up the Greek Hummus Dip to your favorite friends and enjoy the party!
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