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Hummus Bites with Olive Salad

Makes about 30
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Ingredients Method

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

Method
 

  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.