- Spread hummus in shallow baking dish.
- Mix yogurt, dill and cucumber in small bowl. Add salt and pepper to taste. Spread yogurt mixture on top of hummus. Sprinkle yogurt layer with feta, then add sweet bell pepper, lettuce, tomato and finish with olives.
- Cut the two whole sweet bell peppers in half lengthwise and remove stems, seeds and pith. Cut each half again in half widthwise. Cut each piece again for a total of 16 scoops.
- Serve with warmed pita bread and sweet bell pepper scoops.
Recipe courtesy of Red Sun Farms.