No-Cook Hippy Dip

Ingredients

For the Dip

• 2 cups prepared hummus
• 1 cup seeded diced Roma tomatoes
• 1 cup finely diced English cucumber
• 1 red bell pepper, finely diced
• 1/3 cup finely diced red onion
• 3/4 cup crumbled feta
• 1/3 cup chopped parsley
• 1/4 cup toasted sunflower seeds

For the Dressing

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

For Serving

• pita chips
• cucumber slices

Substitutions

• Roasted red pepper can replace fresh pepper but should be drained well.

Instructions

Step 2: Dice Finely

Cut all vegetables into small even pieces so the topping scoops easily.

Step 3: Mix the Dressing

Whisk olive oil, lemon juice, oregano, and black pepper.

Step 4: Season the Topping

Toss tomatoes, cucumber, pepper, onion, feta, parsley, and sunflower seeds with the dressing.

Step 6: Add the Topping

Pile the chopped mixture evenly over the hummus without mixing it in.

Step 7: Serve

Set out immediately with pita chips and cucumber slices, or chill up to 2 hours.

Keeping the Topping Scoopable

Seed and dry the tomato, cucumber, and bell pepper before dicing. Excess vegetable water thins the hummus layer and makes the topping slide off pita chips.

Fold the sunflower seeds into the topping shortly before serving if you want them crunchy; they soften as they sit in the lemon-olive-oil dressing.

How to Store Leftovers

Keep No-Cook Hippy Dip refrigerated in a covered container and use within 2 days. Stir before serving if the surface has released a little moisture, and keep dippers separate.

How to Serve It

• pita chips
• cucumber slices
• bell pepper strips
• whole-grain crackers

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.