Prep time: 30 minutes* Cook time: n/a Serves: 4-6
*For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
1 large seedless cucumber, peeled and cut in half 1 c. cherry or grape tomatoes, chopped ½ small red onion, sliced thin 1 T. extra virgin olive oil 3 T. lemon juice, divided 1 t. garlic powder 1 T. fresh oregano (or 1 t. dried), divided Sea salt and black pepper, to taste 1 c. plain Greek yogurt (full fat) 2-3 cloves garlic, minced 1 T. fresh dill (or 1 t. dried) 1½ c. hummus, store bought or homemade** ½ c. Kalamata olives, chopped ½ c. Feta, crumbled ¼ c. fresh parsley, chopped
**Bonus Roasted Garlic Hummus recipe with photos is included in this package
Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
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 Greek yogurt mixture (Tzatziki sauce from Step #2).
Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping. Enjoy!