1containerhummus(10 ounces) your favorite flavor (I used roasted garlic)
1/2cupnonfat plain Greek yogurt
1/3cupcrumbled feta cheese
1/4cuppitted Kalamata oliveschopped
2tablespoonsfinely chopped fresh parsley
Pita chips,or carrots, broccoli, sliced bell peppers, or crackers, for serving
Chop the tomato, cucumber, olives, and parsley.
Spread the hummus in a smooth layer in the bottom of an 8x8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
TO MAKE AHEAD: Chop the tomato, cucumber, and olives up to 1 day in advance, and store them in the refrigerator.
TO STORE: Cover and store leftovers in the refrigerator for up to 2 days.