A vibrant, crowd-pleasing appetizer, this Greek Layered Hummus Dip is a celebration of Mediterranean flavors. I love how it starts with a creamy base of hummus and gets piled high with crisp veggies, salty feta, and briny olives. Whether I’m hosting a casual gathering or need something quick and fresh for a picnic, this dip always hits the mark.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups hummus (store-bought or homemade)
1 cup cucumber, diced
1 cup grape tomatoes, halved
½ cup red onion, finely chopped
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Pita chips, crackers, or fresh veggies for dipping
Directions
I start by spreading the hummus evenly in the bottom of a shallow serving dish or a 9-inch pie plate.
Then, I layer the diced cucumber over the hummus, followed by the halved grape tomatoes, red onion, and sliced olives.
I sprinkle crumbled feta on top to add a creamy, tangy punch.
Next, I drizzle everything with extra virgin olive oil and finish it off with a sprinkle of oregano, salt, and pepper.
Finally, I garnish with chopped fresh parsley before serving.
I serve this dip with pita chips, crackers, or a mix of colorful veggies like bell pepper strips and carrots.
Servings and Timing
This recipe makes about 6 servings, and I only need 10 minutes of prep time—no cooking required. It’s ideal for a last-minute snack or as a quick addition to a party spread. Each serving comes out to approximately 200 kcal.
Variations
I sometimes swap the feta for goat cheese or omit it for a dairy-free version.
Adding a layer of tzatziki between the hummus and veggies gives it a creamy, tangy twist.
For a spicy kick, I like to mix some harissa or crushed red pepper into the hummus.
Chopped artichoke hearts or roasted red peppers make great add-ins for more Mediterranean flair.
If I want a heartier option, I add a layer of cooked quinoa or couscous.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. It’s best eaten fresh, but the flavors meld nicely after a few hours, so I often make it a bit ahead of time. I don’t recommend freezing this dip since the fresh veggies won’t hold up well. Reheating isn’t necessary—it’s meant to be enjoyed chilled or at room temperature.
FAQs
What type of hummus works best for this recipe?
I usually use a classic plain hummus, but roasted garlic or lemon-flavored hummus adds a nice twist. Store-bought or homemade both work well.
Can I make this dip in advance?
Yes, I often make it a few hours ahead and store it covered in the fridge. I add the olive oil and parsley just before serving for the freshest flavor.
Is this dip gluten-free?
It can be! The dip itself is gluten-free, so I just make sure to serve it with gluten-free crackers or veggie sticks.
What’s the best way to chop the veggies for layering?
I dice everything small and uniform so each bite has a little bit of everything. I find this makes the dip easier to scoop and enjoy.
Can I use other olives instead of Kalamata?
Definitely. I’ve used green olives or black olives before, depending on what I have on hand. Kalamata just gives it that classic Greek flavor.
Conclusion
This Greek Layered Hummus Dip is one of my go-to recipes for effortless entertaining. It’s fresh, flavorful, and full of texture, with every layer adding something special. I love how easy it is to throw together and how quickly it disappears from the table. Whether I’m making it for a party or a healthy snack, it never fails to impress.
Recipe:
Greek Layered Hummus Dip
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Greek Layered Hummus Dip is a vibrant Mediterranean appetizer that combines creamy hummus with fresh vegetables, tangy feta, and briny olives. A perfect choice for parties, picnics, or casual gatherings, this quick and easy dip is customizable and always a crowd-pleaser. With no cooking required, it's healthy, colorful, and ideal for dipping with pita chips, crackers, or veggies.
Ingredients
1 ½ cups hummus (store-bought or homemade)
1 cup cucumber, diced
1 cup grape tomatoes, halved
½ cup red onion, finely chopped
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Pita chips, crackers, or fresh veggies for dipping
Instructions
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Spread the hummus evenly at the bottom of a shallow serving dish or 9-inch pie plate.
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Layer the diced cucumber over the hummus, followed by the halved grape tomatoes, red onion, and sliced olives.
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Sprinkle the crumbled feta cheese over the top for a creamy and tangy flavor.
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Drizzle extra virgin olive oil over the layers and season with dried oregano, salt, and pepper.
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Garnish with chopped fresh parsley just before serving.
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Serve with pita chips, crackers, or fresh veggie sticks such as bell pepper strips and carrots.
Notes
Variations: Swap feta for goat cheese or omit for a dairy-free version. Add tzatziki for extra creaminess, or incorporate harissa for a spicy kick. Try adding artichoke hearts, roasted red peppers, quinoa, or couscous for variation.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It's best eaten fresh but holds up well after a few hours. Freezing is not recommended due to the fresh veggies.
- Prep Time: 10 minutes
- Category: Appetizer, Dip
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 200 kcal
