Hummus Bites with Olive Salad
 
Makes about 30
Ingredients
  • 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
  1. 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.
  2. 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://www.southernladymagazine.com/hummus-bites-with-olive-salad-recipe/