Layered Hummus Dip

3 Jul

In the town where my boyfriend lives, the 3rd of July is a huge deal. Fireworks, fun and of course, food. This year I made a layered hummus dip. It was so quick to make and a lighter alternative to the star-sprinkle stuffed cupcakes or the tortellini pasta salad I made, which I’ll post after it’s been plated.

What you need:

Ok, let’s be real, you could totally make your own hummus from scratch. If I had time and tahini, I would have attempted it but for time sake. I went with Cedar brand.

1 16 0z tub of any hummus variety, I used Cedar Roasted Red Pepper

1 single serving of plain Greek yogurt, I used Oikos by Dannon because it was 10 for $10 at the grocery

1/2 a cucumber chopped into small pieces

1/2 an orange (or red or yellow) pepper, chopped in to small pieces

1 cup of sliced cheery tomatoes

1 garlic clove, minced

1 scallion, green and white, chopped

Salt and Pepper

Layer the hummus on the bottom of the dish. Season Greek yogurt with salt and pepper and garlic. Spread on top of hummus. Toss veggies together with a small amount of extra virgin olive oil and season with salt and pepper. Please note that I was in my boyfriend’s kitchen and had I thought of it I would have brought Zaatar spice or herbs de provence to toss with the veggies. It’s a simple but colorful appetizer. I’m serving it with pita chips. C’est si yum!

dip

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