• The Singing Baker

Mediterranean Layered Hummus

Updated: Feb 2











3/4 cup Sun Dried Tomatoes, diced

1/2 cup Cucumber, diced

1/2 cup Roasted Red Pepper, diced

1/4 cup Red Onion, finely chopped

1/2 cup Kalamata olives, chopped

10 oz Hummus

1 TBSP Extra Virgin Olive Oil

Salt, to taste

Freshly Ground Black Pepper, to taste

1/4 cup Pine Nuts

1/2 cup Feta Cheese

Fresh Vegetables, for dipping

Pita Chips, for dipping

Crackers or pretzels, for dipping


Either use your favorite pre-made hummus or take 1 to cans of chick peas and puree in a blender or food processor until smooth, adding olive oil, 1 TBSP of water & salt/pepper to taste. Set hummus aside.


Chop your sun dried tomatoes, cucumber, roasted red pepper, red onion & kalamata olives and place all in a bowl and stir. Season to taste with salt, pepper and your 1 TBSP of olive oil. Set aside.


Toast your pine nuts in a dry shallow pan for just a few minutes, until toasty.


Assemble dish by spreading your hummus on bottom of plate. Top with the chopped vegetable mixture that was set aside. Sprinkle with feta cheese & then pine nuts.


Serve with dippers (fresh vegetables cut into sticks or slices, pita chips & crackers or pretzels. Enjoy!






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