Ingredients:

  • 1 1/2 cups hummus (360 g) — store-bought or homemade, smooth consistency
  • 1 cup tzatziki (240 g) — Greek yogurt-based (see components below if making at home)
  • 1 cup full-fat Greek yogurt (240 g) — for homemade tzatziki
  • 1/2 cup grated and drained cucumber (about 75 g) — for homemade tzatziki
  • 1 clove garlic, minced — for homemade tzatziki
  • 1 tbsp lemon juice (15 ml) — for homemade tzatziki
  • 1 tbsp extra-virgin olive oil (15 ml) — for homemade tzatziki
  • 1 tsp chopped fresh dill (optional) — for homemade tzatziki
  • Salt and pepper to taste — for homemade tzatziki
  • 1 1/2 cups crumbled feta (about 210 g)
  • 2 tbsp plain Greek yogurt or cream cheese (30 g) — to loosen whipped feta
  • 1 tbsp extra-virgin olive oil (15 ml) — for whipped feta
  • 1 tsp lemon zest (optional) — for whipped feta
  • 1 1/2 cups seeded, diced cucumber (about 225 g) — English or Persian, seeds removed and patted dry
  • 1/2 tsp kosher salt (to draw out moisture; rinse and pat dry if desired)
  • 1 1/2 cups seeded, diced tomatoes (about 240 g) — Roma or vine-ripened, seeds removed and patted dry
  • 1 tbsp lemon juice or red wine vinegar (15 ml) — for tomatoes
  • Pinch of salt — for tomatoes
  • 3/4 cup Kalamata olives, pitted and sliced (about 120 g)
  • 1/4 cup finely diced red onion (about 40 g)
  • 1 tbsp chopped roasted red pepper (optional)
  • 2 tbsp chopped fresh parsley and/or dill (8 g) — garnish
  • 2 tbsp thinly sliced scallions (optional) (12 g) — garnish
  • 1–2 tbsp extra-virgin olive oil (15–30 ml) — to drizzle
  • 1/2 tsp dried oregano or 1 tsp fresh (optional)
  • Pinch smoked paprika or sumac (optional, for color/brightness)

Instructions:

  1. Prep mise en place: wash and dry all produce. Seed and dice cucumbers and tomatoes; pat dry on paper towels to avoid excess moisture.
  2. Pit and slice Kalamata olives, finely dice red onion, chop herbs, and zest lemon if using.
  3. If making tzatziki: combine 1 cup Greek yogurt, 1/2 cup grated and drained cucumber, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp dill (optional), salt and pepper; chill 15–30 minutes if desired.
  4. Make whipped feta: in a food processor combine 1 1/2 cups crumbled feta, 2 tbsp Greek yogurt or cream cheese, 1 tbsp olive oil and 1 tsp lemon zest (optional); pulse until smooth and spreadable. Alternatively, whisk vigorously by hand.
  5. Layer the base: spread 1 1/2 cups hummus in an even layer in a shallow wide serving dish and smooth with the back of a spoon.
  6. Add tzatziki layer: spoon the tzatziki over the hummus and spread gently into an even layer, leaving a small border if you want visible rings.
  7. Add whipped feta layer: carefully spread the whipped feta over the tzatziki and smooth the top with an offset spatula to keep layers even.
  8. Add fresh veggie layers: spread the drained diced cucumber evenly over the whipped feta, then spoon the seeded, diced tomatoes (tossed with 1 tbsp lemon juice or vinegar and pinch of salt) over the cucumber.
  9. Add olive and onion layer: scatter sliced Kalamata olives, diced red onion, and chopped roasted red pepper (if using) evenly across the tomatoes.
  10. Finish and garnish: drizzle 1–2 tbsp extra-virgin olive oil over the top and sprinkle chopped parsley/dill, scallions (optional), oregano, and a pinch of smoked paprika or sumac.
  11. Optional chilling: cover and chill 15–30 minutes to let flavors meld and firm the layers, then serve.
  12. Serve: present with warm pita wedges, pita chips, cucumber slices, or sturdy crudités. Spoon from the edge so guests get all layers.