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1 container of classic Hummus
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1/2 cup pitted Kalmata olives, halved
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1 jar roasted red peppers, sliced
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1/2 cup plain greek yogurt
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2-3 tbsp. extra virgin olive oil
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pita crackers
Arrange the hummus in a serving dish. Sprinkle evenly with olives and red peppers. Drizzle with olive oil.
Pair with a chilled Spanish Rosado or a Bugey Méthode Traditionelle .