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This appetizer is bursting with all of the best Mediterranean flavors!

Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!

Homemade white bean hummus is the base for this layered hummus dip. Spooned over the top is a light Mediterranean Pico made from fresh herbs, chopped tomato, and English cucumber — it really gives this appetizer a delightful freshness and beautiful color.

Topping it all off is a healthy sprinkle of crumbled Feta cheese, sliced Kalamata olives, and tangy capers. This incredible dish is perfect for summer entertaining or when you’re dreaming of vacation during the colder months.

Looking for more crowd-pleasing appetizers? Try homemade bruschetta, baked shrimp dip, or a big batch of crispy asparagus fries with lemon aioli.

close up view of a bowl of layered greek hummus dip with feta cheese and olives.

Key ingredients & substitutions for Greek Hummus Dip

  • Hummus — I used my own recipe made with cannellini beans instead of chickpeas, but any classic version will do. In a pinch, grab a large container from the store to shave a few minutes off of your prep time!
  • Fresh herbs — Italian flat-leaf parsley and mint leaves are essential for capturing that amazing herbaceous flavor. Remove the stems and pat the herbs dry, then use an extra sharp knife to prevent bruising them while you chop.
  • Tomato and cucumber — If your veggies are extra juicy, you may want to pat them with a paper towel before mixing the pico. Too much liquid can cause the assembled dish to become watery the longer it sits.
  • Feta cheese — No Mediterranean recipe would be complete without this salty topping! Ricotta Salata is a good substitute if you want the same texture without as much salt.
  • Kalamata olives — Find these in the deli section of your store, often as part of an olive bar.
  • Capers — These pack a punch of tangy flavor, so feel free to adjust the amount to your taste. They come in jars and are typically near the roasted red peppers and oil-packed sundried tomatoes.
process steps for making baked pita chips: baste pita bread with olive oil; sprinkle with oregano.

tip

  • Homemade baked pita chips are the perfect way to enjoy this Greek layer dip. Slice pita rounds or smaller-sized naan into triangles with a pizza wheel. Brush with olive oil, sprinkle dried oregano over the tops, and bake until toasted and golden brown.

How to make layered hummus dip?

STEP 1 | Make the white bean hummus

Drain and rinse the cannellini beans. Add to a food processor with garlic cloves, fresh lemon juice, extra virgin olive oil, and Italian flat-leaf parsley and pulse until combined.

a bowl of chopped cucumber, tomato, and herbs on a table with a lemon half.

STEP 2 | Prepare the pico

Add freshly chopped and seeded tomatoes and English cucumber to a bowl with more parsley and chopped fresh mint leaves. Drizzle with a teaspoon of lemon juice and toss. This mixture should be refrigerated until you are ready to assemble the Greek layer dip.

process steps for assembling layered greek hummus dip: spread hummus in bowl; top with diced cucumber-tomato mixture; sprinkle with feta cheese; top with olives and capers.

STEP 3 | Layer the ingredients

Spread the hummus in a wide, shallow bowl. Spoon the pico onto the center, using a slotted spoon if there seems to be a lot of liquid. Pile on the Feta cheese, Kalamata olives, and capers. Serve immediately with homemade pita chips!

tip

  • Don’t want to slice the olives by hand? Pulse them a few times in the food processor instead. The presentation may not be as eye-catching, but the layered hummus dip will be just as tasty!

Frequently asked questions

Can I save leftover Greek hummus dip?

You sure can! Cover tightly with plastic wrap and refrigerate, then add a drizzle of olive oil before digging in. It’s definitely best eaten fresh, but it was still pretty tasty the next day too. I wouldn’t recommend saving it for more than an extra day to be safe.

How can I make this ahead of time?

You could prepare the different layers as early as the night before and assemble just before serving. Keep everything in separate airtight containers in the refrigerator for freshness.

The baked pita chips will last for up to a week in a sealed Ziplock bag. Just be sure to cool them completely so they stay dry and crisp.

dipping a pita chip into a bowl of layered greek hummus dip.

Serving suggestions

You can’t beat toasty homemade pita chips, but assorted crackers would be delicious as well! Even thick slices of bell pepper can be used to scoop up a delicious mouthful of this Greek hummus dip.

top down view of a bowl of layered greek hummus dip with feta cheese and olives and a bowl of baked pita chips to the side.

Greek layer dip: behind the recipe

We made some Gyro Style Steak Sandwiches for Father’s Day a few years ago, so I was looking for other Greek-inspired dishes to complete the menu. For the appetizer, I decided to create something similar to a traditional Mexican Layer Dip but with Mediterranean flavors instead.

Let me tell you — it was an instant winner! The flavors are so incredible, and it has a wonderful combination of textures. You’ll want to make it again and again.

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Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

This recipe was originally posted on June 14, 2014 and was updated on June 11, 2019.

a dish of layered greek hummus dip on a table with parsley and a blue napkin.

Layered Greek Hummus Dip

Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizers
Cuisine Mediterranean
Servings 8 servings
Calories 369 kcal

Ingredients
  

  • White bean hummus
  • 1 small tomato seeded and chopped
  • 1/2 cup English cucumber seeded and chopped
  • 1 tablespoon Italian flat-leaf parsley chopped
  • 1 teaspoon mint leaves chopped
  • 1 teaspoon lemon juice
  • 1/4 cup Feta Cheese
  • 1/4 cup Kalamata olives sliced
  • 1 teaspoon capers

Toasted Pita Chips

  • 6 pita rounds or Naan bread
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano

Instructions
 

  • Prepare a batch of white bean hummus and refrigerate until ready to assemble the dip.
  • In a small bowl, gently toss together the tomato, cucumber, parsley, and mint. Drizzle with a teaspoon of lemon juice and toss again.
  • When ready to assemble the dip, spread the white bean mixture in the bottom of a flat bowl or pie plate.
  • Use a slotted spoon to layer the prepared Mediterranean Pico on top.
  • Next, sprinkle with Feta Cheese, sliced Kalamata olives, and capers. Serve immediately with baked pita chips, crackers, or veggie sticks.

Pita Chips

  • Preheat the oven to 400 degrees.
  • Cut each pita or naan in half and then into 8 wedges and arrange on a large baking sheet. Brush olive oil over the pitas pieces and sprinkle with the oregano.
  • Bake for 8 to 12 minutes, until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the layered dip.

Notes

If your tomatoes are extra juicy, you may want to pat them with a paper towel before mixing the pico. Too much liquid can cause the assembled dish to become watery the longer it sits.
How to store leftovers: Cover tightly with plastic wrap and refrigerate, then add a drizzle of olive oil before digging in. It’s definitely best eaten fresh, but it is still pretty tasty the next day too. I wouldn’t recommend saving it for more than an extra day to be safe.

Nutrition

Serving: 1gCalories: 369kcalCarbohydrates: 46gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 4mgSodium: 611mgFiber: 5gSugar: 2g
Keyword appetizer, easy recipe, hummus,, Kalamata olives, layered dip, Mediterranean
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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