Greek Hummus Dip

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.

ingredients:

• 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)

directions:

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 🙂