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Enjoy this recipe from Harvest for Sharing.
Submitted by: Cyndy Nene from New Castle, PA
17-oz. container favorite hummus
1-1/2 c. plain Greek yogurt
1 cucumber, diced
1 red pepper, diced
1/4 red onion, diced
1/4 c. Kalamata olives, diced
2 T. olive oil, divided
salt and pepper to taste
4-oz. container crumbled feta cheese
2 T. toasted pine nuts
Spread hummus on a shallow rimmed serving tray or platter. Dollop
yogurt on top; carefully spread over hummus, leaving a bit of hummus
showing on the edges. Set aside. In a small bowl, combine cucumber,
pepper, onion, olives and one tablespoon olive oil; mix gently. Season
with salt and pepper; spoon over yogurt. Sprinkle with feta cheese and
pine nuts. Drizzle lightly with remaining olive oil and serve. Serves 10. | |
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Spread hummus on a shallow rimmed serving tray or platter. Dollop
yogurt on top; carefully spread over hummus, leaving a bit of hummus
showing on the edges. Set aside. In a small bowl, combine cucumber,
pepper, onion, olives and one tablespoon olive oil; mix gently. Season
with salt and pepper; spoon over yogurt. Sprinkle with feta cheese and
pine nuts. Drizzle lightly with remaining olive oil and serve. Serves 10. |
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