1 cup drained and chopped pimiento-stuffed green olives
½ cup drained and chopped sliced black olives
½ cup drained and chopped pepperoncini peppers
3 tablespoons drained and chopped capers
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
2 (1.9-ounce) boxes frozen phyllo shells, thawed
1 (10-ounce) container prepared hummus
Garnish: quartered cherry tomatoes, fresh parsley
Instructions
In a medium bowl, stir together olives, peppers, capers, parsley, oil, lemon juice, garlic powder, and pepper. Cover and refrigerate for at least 2 hours or up to 3 days.
On a large serving plate, arrange phyllo shells. Spoon about 1 teaspoon hummus into each shell. Top with about 2 teaspoons olive salad. Garnish with tomatoes and parsley, if desired. Serve immediately. Cover and refrigerate any remaining olive salad and hummus for up to 1 week.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/hummus-bites-with-olive-salad-recipe/