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This appetizer is bursting with all of the best Mediterranean flavors! Loaded Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!

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

Homemade white bean hummus is the base for this loaded 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 the perfect party appetizer for the Super Bowl or any gathering with friends.

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

Why you’ll love this Mediterranean Hummus recipe!

  • Easy Recipe/Easy Appetizer. Enjoy the compliments without the hassle, as this appetizer comes together effortlessly.
  • Wonderful Dip with Extra Flavors. The refreshing Mediterranean Pico with herbs, tomatoes, and cucumber creates a flavorful layering of tastes.
  • Perfect Party Pick. This dip isn’t just tasty; it’s a visual treat and a surefire hit!

Key ingredients & substitutions for Greek Hummus Dip

  • Hummus — I used my own hummus made with cannellini beans instead of chickpeas, but any creamy hummus 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 (or fresh dill) 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.
  • Fresh veggies — Cherry tomatoes and English 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 dip 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. Black olives may also be used.
  • 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 this Greek 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 salad 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 top of the hummus, 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 or warm pita bread!

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. If you like, add an extra drizzle of extra virgin olive oil just before serving.

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

Loaded Greek Hummus Dip with Toasted Pita Chips

Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Mediterranean
Servings 8 servings
Calories 369 kcal

Ingredients
  

  • White bean hummus
  • 3 cherry 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

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword appetizer, easy recipe, hummus,, Kalamata olives, layered dip, Mediterranean
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

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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