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6-Layer Vegan Mediterranean Dip

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  • Author: Kate Kasbee
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 minutes
  • Yield: 10 servings 1x


  • 1 cup hummus
  • ½ cup kalamata olives, finely chopped
  • 1 batch white bean feta (recipe follows)
  • 1 ½ cups cucumber, small diced
  • 1 cup multi-colored cherry tomatoes, quartered
  • ¼ cup fresh parsley, finely chopped
  • 2 Tbsp. fresh mint, finely chopped

White bean feta

  • 1 (15-oz.) can white beans, drained
  • 1 ½ Tbsp. lemon juice
  • 1 ½ Tbsp. nutritional yeast
  • ¼ tsp. sea salt


  1. To make the white bean feta, combine the white beans, lemon juice, nutritional yeast, and sea salt in a small bowl. Use a fork to lightly mash the beans and combine the ingredients. Set aside.
  2. Spread the hummus in the bottom of a 9-inch glass dish or pie pan. If using a glass dish, squish a little bit of the hummus up the sides to start the layered effect.
  3. Sprinkle the kalmata olives on top of the hummus. Again, if you’re using a glass dish, concentrate on the edges so the olives are visible from the sides.
  4. Next, layer on the white bean feta. It’s easiest to use a fork or your fingers to drop small chunks of the “cheese” on top of the olives without disturbing the bottom layers.
  5. Distribute the cucumber in an even layer on top of the white bean feta. Don’t forget to cover the perimeter to achieve the layered look. Arrange the tomato pieces on top of the cucumber.
  6. Finally, sprinkle on the freshly chopped parsley and mint. Enjoy immediately with pita chips or warm pita bread, or cover with plastic wrap and refrigerate for up to several hours before serving.