Chop the cucumber and tomato into small, bite-sized pieces. Next, slice the Kalamata olives and finely chop the fresh parsley.

Spread the roasted garlic hummus evenly in the bottom of a serving dish. Then drop spoonfuls of plain Greek yogurt over the hummus, then gently spread it outward, leaving about a ½-inch border around the edge of the hummus layer.

Scatter the diced cucumber, diced tomato, sliced olives, and crumbled feta cheese over the yogurt layer. Finish by sprinkling the chopped parsley on top for a burst of color and freshness.

Cover the dish and chill the dip in the refrigerator for about 1 hour to allow the flavors to meld. Serve with pita crackers or fresh vegetables, and enjoy!