17 ounces hummus (family size or 2 8-10 ounce containers)
½ cup reduced-fat feta cheese, crumbled, and divided
1 cucumber, peeled, seeds removed, and diced
1 red bell pepper, seeds removed, and diced
½ cup kalamata olives, chopped into quarters, plus extra for garnish
2 Tablespoons red onion, chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons fresh parsley, chopped
2 Tablespoons fresh oregano, chopped (or 1 teaspoon dried)
In a ceramic pie dish (not one where the bottom drops out😉), spread the hummus evenly on the bottom. Sprinkle evenly on top of the hummus: ¼ cup of feta cheese, cucumber, bell pepper, olives, and red onion. Pour olive oil all around on top. Sprinkle parsley and oregano on top. Garnish with ¼ cup feta cheese and a few more olives. Dig in with your fresh veggies and whole wheat pita. Makes 10-12 appetizer servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.