Ingredients:

  • 1 cup hummus (240 g)
  • 1 cup Greek yogurt, full fat or 2% (240 g)
  • 1 small garlic clove, minced (about 3–4 g)
  • 1 tbsp extra-virgin olive oil (15 ml)
  • 1 tbsp lemon juice, freshly squeezed (15 ml)
  • 2 tbsp finely chopped fresh dill or 1 tbsp dried dill (8 g fresh)
  • 1 cup cherry tomatoes, quartered (150 g)
  • 1 medium English cucumber, seeded and finely diced (about 1½ cups / 200 g)
  • 2 tbsp red onion, finely diced (20 g)
  • 1 tbsp extra-virgin olive oil (15 ml)
  • 1 tbsp red wine vinegar or lemon juice (15 ml)
  • Pinch salt and 1/8 tsp freshly ground black pepper
  • 6 oz block feta cheese, crumbled (170 g)
  • 1/2 cup pitted Kalamata olives, coarsely chopped (80 g)
  • 2 tbsp chopped fresh parsley (8 g)
  • 1 tbsp chopped fresh mint (optional) (4 g)
  • 1–2 tbsp extra-virgin olive oil (15–30 ml) for finishing
  • 1 tsp dried oregano or za’atar (1–2 g)
  • 1/2 tsp smoked paprika or sweet paprika (optional)
  • Fresh lemon wedges, for serving
  • 1 (12 oz) bag pita chips or 1 loaf pita (cut & toasted) (340 g), assorted crudités or toasted flatbread
  • Optional: 1/2 cup roasted red peppers, chopped (70 g)
  • Optional: 1/3 cup tapenade or extra olive oil for an extra briny layer

Instructions:

  1. Mix Greek yogurt, minced garlic, lemon juice, chopped dill, and 1 tbsp olive oil in a small bowl; season lightly with salt and pepper. If yogurt is very watery, drain 2–3 tbsp in a fine sieve for 10 minutes.
  2. Combine quartered cherry tomatoes, diced cucumber, red onion, 1 tbsp olive oil, and 1 tbsp red wine vinegar; season with a pinch of salt and pepper. Drain or press excess liquid so the salsa is moist but not watery.
  3. Crumble the feta into a small bowl and gently stir in chopped parsley and mint if using. Coarsely chop and set aside the pitted Kalamata olives.
  4. Spread the hummus into an even layer in a 9x9-inch shallow serving dish (about 1/4–1/2 inch thick). Gently spread the yogurt-dill mixture over the hummus, leaving clean edges.
  5. Spoon and pat the cucumber-tomato salsa into an even layer over the yogurt. Scatter the crumbled feta evenly on top, then sprinkle the chopped Kalamata olives and remaining parsley or mint.
  6. Drizzle 1–2 tbsp extra-virgin olive oil over the top and dust with oregano/za'atar and paprika. Cover and refrigerate for at least 30 minutes to let flavors meld. Bring to room temperature 10 minutes before serving if desired.
  7. Serve with pita chips, toasted flatbread, or assorted crudités. Provide a small spatula or spoon so guests can scoop layered bites.