Credit: Blaine Moats

Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).

  • In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350° oven for 15 minutes or until warm.

  • To assemble dip, spread Hummus on a 12-inch serving platter; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.

  • Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.

  • To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.

Make- Ahead Tip:

Prepare Hummus and Tapenade 1 week in advance; cover and chill until ready to assemble. Prepare tomato mixture 6 to 24 hours ahead; cover and chill until ready to assemble. Drain as directed above. Assembled dip may be covered and chilled up to 1 hour before serving.

*Tip for quicker preparation:

Instead of making the Hummus, use 1 1/2 cups purchased hummus . Assemble as directed above.

Nutrition Facts

295 calories; fat 10g; cholesterol 8mg; saturated fat 2g; carbohydrates 42g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 9g; vitamin a 874.6IU; vitamin c 59.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.1mg; folate 88.7mcg; vitamin b12 0.2mcg; sodium 819mg; potassium 280mg; calcium 131.3mg; iron 2.9mg.