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Prep 5min
Total5min
Servings2
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Ingredients
2
containers (7 ounces each) regular or roasted red pepper hummus
1
can (4 1/4 ounces) chopped ripe olives, drained
2
tablespoons Greek vinaigrette or zesty Italian dressing
1/8
teaspoon garlic powder
Chopped fresh parsley, if desired
Pita bread wedges or assorted crackers, if desired
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Steps
1
Spread hummus on 8- to 10-inch serving plate.
2
Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.
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Three-fourths cup chopped pitted Kalamata olives can be substituted for the ripe olives. Look for already-pitted Kalamata olives to save time.
Reserve a little of the hummus for decorating the olive layer with fun dots or swirls. You can put the extra hummus in a squeeze bottle or in a resealable plastic food-storage bag with an 1/8-inch opening cut from one corner.
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