Description
This 7-layer spring hummus dip transforms classic hummus into a vibrant, garden-fresh appetizer. It features layers of hummus, tabbouleh, cucumber, tomatoes, olives, feta, and pine nuts for a light, colorful Mediterranean snack.
Ingredients
- 2 cups hummus (store-bought or homemade)
- 1 cup tabbouleh (traditional or cauliflower-based)
- 2 Persian cucumbers, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup pitted kalamata olives, sliced
- ¼ cup crumbled feta cheese
- 2 tablespoons toasted pine nuts (optional)
- 1 tablespoon chopped fresh dill or parsley
- Freshly ground black pepper
- Toasted pita or naan chips, for serving
Instructions
- Spread the hummus evenly on a large serving platter or shallow bowl using the back of a spoon.
- Spoon the tabbouleh over the hummus layer and spread it gently.
- Add the diced cucumber evenly over the top, then add the halved cherry tomatoes.
- Sprinkle sliced olives and crumbled feta cheese evenly across the platter.
- Top with toasted pine nuts and fresh dill or parsley.
- Finish with a few grinds of black pepper.
- Serve immediately with toasted pita wedges or naan chips.
Notes
- To toast pine nuts, cook them in a dry skillet over medium heat for 3–4 minutes. Shake the skillet often until the nuts are golden and smell fragrant.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Mediterranean