Ingredients
The following ingredients have 4 Servings
- 1 large cucumber (peeled and cut in half)
- 1 cup cherry or grape tomatoes (chopped)
- ½ small red onion (sliced thin)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons lemon juice (divided)
- 1 teaspoon garlic powder
- 1 tablespoon fresh oregano (or 1 teaspoon dried, divided)
- salt and pepper (to taste)
- 1 cup plain Greek yogurt
- 2-3 cloves garlic (minced)
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1½ cup hummus (store bought or homemade)
- ½ cup Kalamata olives (chopped)
- ½ cup feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
Instruction
- Dice half of the cucumber and combine in a medium bowl with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and pepper, to taste. Cover and set aside until ready to use.
- Prepare the Tzatziki sauce by shredding the remaining cucumber with a box grater. Combine in a medium bowl with Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and pepper, to taste. Cover and set aside until ready to use.
- Just before serving, spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
- Top the hummus with an even layer of the Tzatziki sauce from Step #2.
- Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture from Step #1 before spreading on top of the Tzatziki sauce.
- Sprinkle olives, crumbled feta and fresh chopped parsley evenly across the top. Serve with vegetables or pita chips or wedges of pita bread.
