For the vegan cucumber tzatziki:
¾ cup plain plant-based coconut yogurt
1 persian cucumber, finely grated
1 tablespoon lemon juice
2 cloves garlic, minced
½ teaspoon ground cumin
salt, to taste
1 (260g) package store-bought hummus
1 cup vegan cucumber tzatziki (recipe above)
¼ cup fresh chopped cherry tomatoes, seeds removed
¼ cup diced green pepper
2 tablespoons diced Kalamata Olives
¼ cup crumbled plant-based feta (optional)
1 teaspoon chopped fresh parsley
1. In a small bowl, combine the ingredients for the cucumber tzatziki. Stir well.
2. Spread the hummus in an even thick layer on the bottom of a small 3 cup (750ml) baking dish. Add the tzatziki, forming another layer, and then sprinkle on the remaining toppings one by one.
3. Cover and refrigerate until ready to serve, or serve right away with Simple Mills Veggie Pita Crackers.