INGREDIENTS
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) PREPARATION 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.
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THE REBELLIOUS RDAs 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. Archives
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