Happy hump day! We are counting down the days to officially moving out of our house. My days are split between mommy-hood and multitasking packer. Boxes are being stacked, rooms are emptying piece by piece, and I am working up an appetite! I promised more lunch/dinner ideas for 2014 … I need to add snacks to the list! This greek hummus dip is SO delicious, and even more simple to make. We kept this on hand, in the fridge, covered for 3 days until we ate every drop. This greek addition to your hummus is a nice switch up for your afternoon munchies!
By using a 10oz container of Sabra classic hummus, a handful of tomatoes/black olives/cucumbers and a few extra add in’s, you’ve got a great dip for yourself, or to bring to your next gathering (double/triple recipe). Not to mention the brilliant idea to keep the “topping” on hand separate through the week to add to your hummus as you like.
- 10oz container Sabra classic hummus
- handful grape tomatoes, quartered
- handful of olives, quartered
- 1/2 cucumber diced
- 1 shallot, minced
- 1 garlic clove, minced
- drizzle of extra virgin olive oil
- pinch of salt + pepper
- juice of 1/2 a lemon
- feta cheese (as little or as much as you please)
Prep all veggies. (tomatoes + olives quartered) + (cucumber diced). Mince garlic and shallot. Toss with olive oil, lemon juice, salt and pepper.
Take the entire container of hummus and spread a thin circle on a platter. Place tomato topping on top, and sprinkle with feta cheese! We use organic blue corn tortilla chips to dip.
*If you are doing this dish ahead of time, on a larger scale, simply make the topping the day prior (minus the feta) and assemble when you are ready to serve*
for all my vegan loves… just do this without the cheese. Owen would 🙂