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Greek Layered Hummus Dip with Feta

Greek Layered Hummus Dip with Feta

A vibrant and flavorful layered dip featuring creamy hummus, tangy tzatziki, salty feta, and fresh Mediterranean toppings. Perfect for entertaining.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Base Layer (Hummus)
  • 2 15-ounce cans canned chickpeas Rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1/4 teaspoon salt plus more to taste
  • 2 tablespoons ice water as needed for texture
For the Middle Layer (Tzatziki)
  • 1 cup plain Greek yogurt full-fat recommended
  • 1/2 cup cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 teaspoon fresh dill chopped
For the Toppings
  • 6 ounces feta cheese crumbled
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup Kalamata olives pitted and halved
  • 2 tablespoons red onion finely diced
  • 1 tablespoon olive oil extra virgin, for drizzling
  • 1 teaspoon dried oregano

Method
 

Instructions
  1. Prepare the Hummus: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth, scraping down the sides as necessary. While the processor is running, slowly drizzle in the ice water until the hummus is light and creamy. Transfer to a shallow serving dish and spread evenly to form the base layer.
  2. Prepare the Tzatziki: In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic clove, and chopped fresh dill. Mix well until fully incorporated. Taste and adjust salt if necessary.
  3. Layer the Dip: Carefully spoon the tzatziki mixture over the hummus base. Gently spread it out with the back of a spoon, making sure not to mix it into the hummus layer below.
  4. Add Toppings: Sprinkle the crumbled feta cheese evenly over the tzatziki layer. Arrange the halved cherry tomatoes and Kalamata olives attractively over the feta.
  5. Finish and Chill: Sprinkle the finely diced red onion and dried oregano over the top. Drizzle lightly with extra virgin olive oil. Cover the dish lightly and refrigerate for at least 30 minutes to allow the flavors to meld (optional, but recommended).
  6. Serve: Serve chilled or at room temperature with pita bread, pita chips, or fresh vegetable sticks.

Notes

For an extra vibrant presentation, garnish with fresh parsley or mint leaves just before serving. Ensure the cucumber is very well-drained so it doesn't thin out the tzatziki layer.