Ingredients

The following ingredients have 18 Servings
  • 4 Persian cucumbers, seeded and diced small
  • 4 tomatoes, seeded and diced small
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1/2 teaspoon salt
  • 3 cups hummus ((see recipe in notes, or use a high-quality prepared one))
  • 1 1/2 cups labneh (strained yogurt cheese- thick, not liquid) ((or Greek yogurt, or a combination of the two))
  • 1 cup pitted green greek olives, sliced
  • 1/4 cup tahini ((see recipe in notes))
  • 4 ounces crumbled feta (block feta preferred rather than pre-crumbled)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/2 tablespoons fresh flat leaf parsley or basil, roughly chopped

Instruction

  • To make salad layer, combine diced cucumbers, tomatoes, parsley and salt in a small mixing bowl. Toss to combine, then transfer to a colander and allow the excess liquid to drain while you prepare the other ingredients (slicing, chopping, etc.). Let the salad stand and drain for at least 30 minutes. 
  • When the salad is fully drained, spread the 3 cups of hummus evenly into the bottom of your serving dish.
  • Next, evenly spread the labneh or Greek yogurt over the top of the hummus.
  • Stir the cucumber salad in the colander to make sure all liquid is thoroughly drained.
  • Pile your drained salad mixture on top of the labneh/Greek yogurt.
  • Then layer on the sliced olives.
  • Drizzle with the tahini.
  • Sprinkle with the feta.
  • And finally, just before serving, sprinkle on your fresh lemon juice and chopped parsley or basil. This dip is great with pita chips!