Ingredients
Scale
Dip Layers
- 1 cup hummus (plain or flavored, such as roasted red pepper)
- ¾ cup plain yogurt (Greek-style preferred)
- 1 teaspoon lemon juice
- 1 small cucumber, finely diced
- 1 medium tomato, finely diced and seeded
- ½ red onion, finely chopped
- ⅓ cup crumbled feta cheese
- ¼ cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh parsley or mint
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper to taste
Pita Chips
- 4 large pita breads
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
1. Prepare the Pita Chips
- Preheat oven to 180°C (350°F).
- Cut each pita bread into triangles or strips.
- Arrange pita pieces on a baking tray in a single layer.
- Brush both sides with olive oil and sprinkle with oregano, garlic powder, and salt.
- Bake for 8–10 minutes, turning halfway, until golden and crisp. Let cool before serving.
2. Mix the Yogurt Layer
- In a small bowl, mix plain yogurt with lemon juice and a pinch of black pepper.
- Set aside to use as the second layer in the dip.
3. Assemble the Layers
- Use a shallow serving dish or platter. Spread the hummus evenly as the base layer.
- Add the yogurt mixture gently on top of the hummus using a spoon or spatula.
- Sprinkle diced cucumber and tomato evenly over the yogurt.
- Add red onion, chopped olives, and crumbled feta cheese.
- Drizzle with olive oil and finish with chopped parsley or mint.
4. Serve
- Arrange pita chips around the dip or serve on the side.
- Keep dip chilled until ready to serve. Enjoy immediately for the freshest flavor and texture.
- Cook Time: 10 minutes (for pita chips)
Nutrition
- Serving Size: Approximately ½ cup dip with a handful of pita chips
- Calories: 230
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g