Ingredients
Scale
- 1 cup hummus
- ¾ cup plain yogurt
- 1 teaspoon lemon juice
- 1 small cucumber, finely diced
- 1 medium tomato, finely diced and seeded
- ½ red onion, finely chopped
- ⅓ cup crumbled feta cheese
- ¼ cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh parsley or mint
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper to taste
- 4 large pita breads
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F).
- Cut each pita bread into triangles or strips.
- Arrange the pita pieces on a baking tray in a single layer.
- Brush both sides with olive oil and sprinkle with oregano, garlic powder, and salt.
- Bake for 8–10 minutes, turning halfway through until golden and crisp. Let cool before serving.
- In a small bowl, combine plain yogurt with lemon juice and a pinch of black pepper. Set aside this mixture to use as the second layer in your dip.
- Use a shallow serving dish or platter. Spread the hummus evenly as the base layer.
- Gently add the yogurt mixture on top of the hummus using a spoon or spatula.
- Sprinkle diced cucumber and tomato evenly over the yogurt layer.
- Add red onion, chopped olives, and crumbled feta cheese on top.
- Drizzle with olive oil and finish with chopped parsley or mint.
- Arrange your freshly baked pita chips around the dip or serve them on the side. Keep the dip chilled until ready to serve for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup dip with 4 pita chips
- Calories: 205
- Sugar: 3g
- Sodium: 345mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Customize your dip by adding roasted red peppers or artichokes for extra flavor. Serve chilled for optimal freshness.