Layered hummus dip paired with Greek yogurt, crispy cucumbers, tomatoes, olives, and feta cheese. It’s such an easy and quick appetizer.

What is Layered Hummus Dip?

Layered Hummus Dip is the perfect addition to any dinner table or potluck get-together. It’s a fresh Greek twist on a classic Mediterranean dish that everyone will love!

The creamy hummus paired with Greek yogurt and fresh toppings like crispy cucumbers, tomatoes, olives, and feta cheese is perfect for dipping pita bread or fresh vegetables.

Drizzle good olive oil and a squeeze of lemon juice over the top right before serving for a bright pop of flavor! 

loaded hummus dip


These simple ingredients are easy to find in your local grocery store. Here are some notes about each one.

  • Hummus – I love using roasted pine nut hummus for this recipe but any variation of hummus will work.
  • Greek yogurt – Use whole milk plain Greek yogurt.
  • Garlic clove – Fresh garlic adds flavor to the yogurt.
  • Dried oregano – Make sure to use whole dried leaves, not ground leaves.   
  • Cucumber – English or Persian cucumbers are thin-skinned and perfect for this dip.
  • Roma tomatoes – It’s best to use firmer tomatoes. If tomatoes are really ripe, remove the seeds before chopping to avoid a watery dip.
  • Olives – Pitted Greek olives or black olives are delicious and tender.
  • Feta cheese – Salty feta cheese balances the base flavor of the hummus.
  • Green onions – The perfect finishing touch. Use only the green parts for a less oniony taste.
greek hummus dip ingredients

Tip: If tomatoes are really ripe, remove the seeds before chopping. Otherwise, the dip will become watery as it sits.


The steps to make this tasty Greek layer dip are simple and incredibly easy to make. For a full description, see the recipe card below.

  • Mix together the Greek yogurt, garlic, and oregano.
greek yogurt in a bowl
  • In a shallow dish, layer the hummus and then the Greek yogurt.
layered hummus on a platter
  • Scatter chopped cucumbers, tomatoes, olives, feta, and green onions.
hummus with greek yogurt and veggies

Expert Tips

Here are some tips and tricks that will help you make the perfect appetizer.

  • Assemble before serving. Serve the hummus immediately after adding the toppings. If you want to serve it later, wait to add the toppings until just before serving.
  • Use good-quality yogurt. Make sure to use plain Greek yogurt, preferably whole milk. I love this brand of yogurt – it’s incredibly creamy, thick, and tastes amazing.
  • Use a platter. Assemble the dip in an oval platter so you can see all the layers and colors. A round glass dish will work too.


This easy appetizer recipe can be adapted and changed based on your tastes and preferences. Here are some options to get you started.

  • Add more seasoning. Stir in some other seasonings like garlic powder or onion powder.
  • Add roasted peppers. Blend some roasted red peppers into the hummus for a fun twist.
  • Swap out the yogurt. Swap out the Greek yogurt with sour cream, cream cheese, or tzatziki sauce.
  • Use another flavor of hummus. Use roasted garlic hummus for a delicious garlic flavor or any other Mediterranean-flavored hummus.

Serving Tip: Fill up a big serving platter with the bowl of dip and all the dippers and any other little finger food you want to pair with it.

How to Serve 

The fresh Mediterranean flavors of this layered Greek dip pair wonderfully with an olive bar, Antipasto Platter, or dippers, such as:

  • Bell peppers
  • Celery sticks
  • Baby carrots
  • Sugar snap peas
  • Plantain chips
  • Pita chips or naan bread

This dip would also make a great addition to any Mediterranean-themed meals, such as:

Storing Tips 

This dip is best enjoyed soon after being made, but it will keep well in the fridge for up to 5 days.

To make ahead, prepare the yogurt and chop the veggies up to 1 day in advance, and store them separately in the refrigerator.


Can I use store-bought hummus for this dip?

Yes, you can buy hummus from the grocery store or you can make your own hummus. It’s more convenient to buy it from the store, but homemade hummus is delicious too.

Can I freeze layered hummus dip?

It’s not a good idea to freeze this dip. The texture won’t be smooth after thawing.

Can I add meat to this layered hummus dip?

You can certainly add meat to this dip. Some great options are ground beef or another type of spiced meat like lamb or turkey. Serve at room temperature.

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loaded hummus dip

Layered Hummus Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mediterranean


Layered hummus dip paired with Greek yogurt, crispy cucumbers, tomatoes, olives, and feta cheese. It’s such an easy and quick appetizer.


Units Scale
  • 1 cup whole milk Greek plain yogurt
  • 1 garlic clove, minced or grated
  • 1/2 tsp. dried oregano
  • 10 oz. roasted pine nut hummus
  • 2 Persian cucumbers, chopped, 1 cup
  • 1 medium or 2 smaller tomatoes, chopped, 1/2 cup
  • 1/3 cup sliced black olives
  • 1/3 cup crumbled feta cheese
  • 12 green onions, sliced
  • Kosher salt and black pepper


  1. Combine the Greek yogurt, garlic, and oregano. Add a pinch of salt and black pepper, to taste.
  2. In a shallow dish, spread the hummus in a smooth layer. Then spread the Greek yogurt over the hummus. Scatter the cucumbers, tomatoes, olives, feta, and green onions over the top. Serve immediately with pita chips or veggies.


  • Hummus: Feel free to use any Mediterranean-flavored hummus, such as roasted garlic, roasted red pepper, lemon dill, or even just classic.
  • Tomatoes: Firmer tomatoes, such as Roma, work the best in this recipe. If the tomatoes are really ripe, remove the seeds before chopping them.
  • Green onions: Not a fan of green onions? Use fresh parsley, dill, or even mint instead.
  • Serving: Right before serving drizzle good olive oil over the top and add fresh cracked pepper. This dip is best enjoyed soon after being made.


  • Serving Size: 1/6
  • Calories: 260
  • Sugar: 3.2 g
  • Sodium: 273.7 mg
  • Fat: 21.2 g
  • Carbohydrates: 10.6 g
  • Protein: 9.5 g
  • Cholesterol: 13.6 mg

Recipe originally published April 2014.