Mediterranean layered hummus dip is creamy, colorful and loaded with fresh flavors. This easy appetizer is quick to put together, can be made ahead and goes great with pita chips!

This has seemed like an especially long week. It’s our first full week of school, so that might be it, or maybe it’s because it’s been a busy one with work and appointments.

Or maybe it’s just because I know a long weekend is coming and I want it here now!

We are staying in town and have a couple of birthday parties and a couple of pool parties to look forward to. I’m excited for all the family, friend and fun time! 🎉💦❤️

And to distract myself from the fact that it’s still not Friday afternoon, let’s go ahead and talk food. 😉

You probably know by now how much I love Mediterranean flavors.

I’ve got Mediterranean chopped salad and Mediterranean quinoa salad on my lunch rotation.

And at dinnertime, we love my crockpot Mediterranean chicken (a recipe from my mother-in-law) or sheet pan Mediterranean chicken or my quick and easy Mediterranean chicken made in a skillet, stove-top.

Today though, just in time for Labor Day weekend, I’ve got an easy, beautiful, delicious appetizer to share with you.

This Mediterranean layered hummus dip is so very colorful and flavorful.

This recipe has so many of my favorite Greek or Mediterranean-style ingredients: chopped red onion, chopped olives, cherry tomatoes, cucumber and feta cheese.

That all gets piled on top of some creamy hummus and wow, does it all just work so well!

(My holiday hummus is another layered hummus that has some pretty colors for Christmas time. ❤️💚)

Everyone goes crazy for this dip and it’s bright, fresh flavors! It’s sure to be a hit at your next party – or this weekend for Labor Day if you’re eager to try it!

And you should try it. As soon as possible. 😉

Also, I should note that this is gluten-free and vegetarian as is. You can make it vegan and dairy-free by using a vegan feta cheese. (Or leaving it off.)

Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.

(And y’all know I like to help you make a recipe your very own!)

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making Mediterranean layered hummus dip:

• You can use store-bought hummus or homemade hummus. You’ll need a 16 or 17 oz. container or about 2 cups.
• I opt for a plain hummus but you could switch this up and use a flavored hummus, such as a roasted red pepper.
• Also, feel free to switch out or swap up some of the veggies that go into the topping for this hummus to make it your own.
• Other veggies that would be great here: chopped bell peppers, chopped roasted peppers or chopped fresh baby spinach. Use your favorites!
• This recipe makes a big batch, but you could easily halve the recipe for a smaller group.

Oh, and do be sure to take the seeds out of the cucumber. (Even seedless cucumbers have seeds.)

They have a high moisture content and you don’t want to make your hummus dip watery.

Also, I happen to adore raw red onion but it can be strong for some people.

If that’s you – or if your onion seems especially pungent when you cut into it – here’s a trick to lesson the bite:

Chop the onion then add the pieces to a bowl of cold water. Let it sit for 5-10 minutes.

Drain and pat the chopped onion pieces dry and proceed with the recipe. The cold water bath helps to take the bite out of the raw onion flavor. 👍

Keep reading for ways to serve this appetizer to make it look its best.

How to serve Mediterranean hummus dip:

– Serve the hummus is a wide, shallow bowl so you can easily add all the toppings.

– You can choose to cover the entire top of the hummus with toppings or leave some of the hummus plain. (This is helpful to see what’s under there. And great for those who may just want plain hummus. Cough, kids, cough.)

– Keep any extra toppings on hand in a bowl and you can replenish as needed.

– Serve this hummus with baked pita chips, fresh pita bread, crackers and/or fresh veggies.

– Feel free to serve with a sprinkle of chopped fresh basil, or just a sprig on the side for garnish. Looks pretty. 🌿

And because I’m so very obsessed with this recipe, I wanted to share some other ways you can enjoy it beyond having it as an appetizer dip.

(Here’s to hoping you have leftovers because these are all delicious!)

Ways to use leftover layered hummus:

– Spread some of this hummus, toppings and all, on a whole wheat wrap and add chicken or turkey for a lunch roll-up.

– Use the extra hummus and veggies as a bruschetta-like topping on some warm, toasted bread.

– Spread the hummus and veggies on some fresh pita bread, top with mozzarella cheese and broil in the oven for a few minutes to make a hummus pita pizza.

– Mix with cooked, cooled grains, such as faro, and extra veggies for a grain-based salad.

– Or dollop some of the extras on top of a grain bowl or a salad for some extra flavor and creaminess.

I hope you try this and love it as much as we do.

And I hope you have a wonderful long holiday weekend if you’re here in the U.S.

Enjoy!

XO,

Kathryn

P.S. Check out these other healthy appetizer recipes:

• Baked pesto chicken sliders (Family Food on the Table)
• Spicy edamame dip (Family Food on the Table)
• Healthy vegetable dip (Wine & Glue)
• Shrimp ceviche (The Suburban Soapbox)
• Healthy pea dip – just 6 ingredients (Family Food on the Table)
• Creamy shrimp salad – served in phyllo cups (Family Food on the Table)

Yield: 10-12 servings

Mediterranean layered hummus dip

Print

Mediterranean layered hummus dip is creamy, colorful and loaded with fresh flavors. This easy appetizer is quick to put together and great with pita chips!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 (17 oz.) container hummus (or about 2 cups of homemade hummus)
• 1 cup cherry tomatoes, halved (or use chopped Roma tomatoes, any extra seeds removed)
• 1/2 medium English or hothouse cucumber, seeds removed, chopped
• 1/3 cup chopped olives
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped red onion (see notes)
• Fresh basil to garnish (optional)

Instructions

1. Spread the hummus in a wide, shallow bowl and smooth the top. (You want plenty of surface area for the toppings.)
2. Add your chopped tomatoes and cucumbers over the top of the hummus. (You can cover the entire bowl or pile some up on just 1/2 to 2/3rds of the hummus, leaving some out.)
3. Add the chopped olives, feta cheese and red onion on top of the cucumbers and hummus.
4. Garnish with fresh basil, either a few sprigs on the side or some julienned basil sprinkled over the top.
5. Serve with pita chips, fresh pita bread, crackers and/or fresh veggies.

Notes

You can use store-bought hummus or homemade hummus. You’ll need about 2 cups.

I opt for a plain hummus but you could switch this up and use a flavored hummus, such as a roasted red pepper hummus.

Also, feel free to switch out or swap up some of the veggies that go into the topping for this hummus to make it your own. Other veggies that would be great here: chopped bell peppers, chopped roasted peppers or chopped fresh baby spinach. Use your favorites!

This recipe makes a big batch, but you could easily halve the recipe for a smaller group.

Have extra? Here's some fun ways to use any leftovers:

• Spread some of this hummus, toppings and all, on a whole wheat wrap and add chicken or turkey for a lunch roll-up.
• Use the extra hummus and veggies as a bruschetta-like topping on some toasted bread.
• Spread the hummus and veggies on some fresh pita bread, top with mozzarella cheese and broil in the oven for a few minutes to make a hummus pita pizza.
• Mix with cooked, cooled grains, such as faro, for a grain-based salad.
• Or dollop some of the extras on top of a grain bowl or salad for some extra flavor and creaminess.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 85mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g