16 oz. hummus
8 oz. plain, non-fat greek yogurt
1/2 cup chopped tomatoes
1/2 cup chopped peeled english cucumber
1/4 cup chopped red onion
1/4 cup chopped roasted red peppers
1 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 cup crumbled feta cheese
1/3 cup quartered kalamata olives (optional)
in pie plate or casserole dish (9x13-inches), spread half of hummus.
top with greek yogurt and remaining hummus.
in a small bowl, mix tomatoes, cucumbers, onion, roasted red peppers, lemon juice, and olive oil.
top hummus with tomato mixture. cover the top with crumbled feta and kalamata olives if using.