• 1 family-size (17-ounce) container of hummus
  • 1 cup pickled vegetable salad, such as giardiniera, chopped
  • 1 cup pitted Kalamata olives
  • 1 12-ounce jar roasted red peppers
  • Pita chips, flat bread, cucumber or celery for dipping


Serves: 15-20 servings




Place hummus in the bottom of a small to medium-size bowl and spread giardiniera over it.



Top with the olives, spreading them out in an even layer, then the roasted red peppers.



Place on a serving platter and surround with pita chips, cucumber or celery for dipping.