There’s something about summer. I don’t know if it the busyness of things, the incredibly hot temperatures, or remaining active and outside, but I struggle to eat when it comes around. Most of my days are filled with shakes, salads, and as dusk rolls around I usually manage to get a warm meal in my system. Because of this I’m always on the search for quick and easy recipes for meals that can double as snacks. This has been a recent favorite and can be made in a snap. Whether you choose to make it with store-bought hummus or a homemade recipe, this dip is fresh, has a zing, and is healthy.
Keep reading for the full recipe after the jump!
Layered Hummus Dip
Ingredients
- Hummus (storebought or this recipe)
- Feta
- Cucumber
- Mint
- Olives
- Tomato
- Olive oil
- Sundried tomatoes
- Warmed whole wheat pita bread
Directions
You’ll notice that this recipe is simple and is all about the plating more so than the proportions. You can go crazy with greek toppings, but above ingredients are my favorites. Begin by grabbing a saucer (individual portions) or a shallow pie plate (for groups). Spoon out your hummus and spread so it is in an even layer. Now is the time to begin piling on the toppings. I begin by adding diced tomatoes to the hummus, then I add diced cucumber. Once the veggies are on I add slice organic pitted olives. Then I add feta cheese, torn mint, and sundried tomatoes. To finish the layered dip, I drizzle organic spanish olive oil on top. To eat, I tear off whole wheat pita and use it to scoop up the dip. In around 5 minutes flat I have a delicious and healthy summer snack. It’s the star of my lunches this week!
What are some of your favorite summer foods? Cold or hot? Any great salad recipes?