- 2 (10 ounce) containers red pepper hummus
- 3/4 cup crumbled feta cheese
- 3/4 cup peeled and diced cucumber
- 1/2 cup diced fresh tomato
- 1/2 cup finely chopped Kalamata olives
- 1/4 cup olive oil
- 1 teaspoon dried oregano
Spread the hummus in a smooth layer in an 8×8-inch baking dish.
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Layer the feta cheese, cucumber, tomato, and Kalamata olives on top.
Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.