• 1 container of purchased plain hummus
• 1/2 cup reduced fat crumbled feta cheese
• 1/4 cup thinly sliced green onions
• 3/4 cup chopped Italian flat leaf parsley
• 1 teaspoon extra virgin olive oil
• 1/16 teaspoon kosher salt
• Cherry tomatoes, halved; I used 4 1/2 tomatoes for the wreath
• 1 large red pepper, optional
• 1 1/2 tablespoons reduced fat feta cheese, very finely crumbled
• Optional dippers for serving: whole grain pita chips, wedges of whole wheat pita bread, or red and green veggies

In a medium sized bowl, combine hummus, 1/2 cup feta, and green onions. Place a small bowl or drinking glass in the center of a large, round platter. If you plan to place a bowl of pita chips or veggies at the center of the finished wreath, you'll want to use that bowl, to be sure the hole in the middle of the wreath is the right size. Use a rubber scraper to spread the hummus mixture in a circle all around the bowl or glass you placed at the center. See photo. Remove the bowl from the center using a gentle, upward twisting motion. If needed, you can carefully insert the tip of a toothpick under the edge of the bowl to help it release. In another small bowl, toss parsley, oil and salt until the parsley is thoroughly coated and the oil and salt are evenly distributed. Spoon parsley mixture in a circle on top of the hummus layer, leaving a small border of hummus showing all around. Place halved cherry tomatoes, cut side down, randomly throughout the parsley layer, so they look like Christmas ornaments. If making the optional bow out of red pepper, cut one broad, flat side off the pepper, and gently but firmly press a metal, bow shaped cookie cutter through the pepper slice to cut out your bow. Place the bow on your wreath. Sprinkle entire wreath lightly with a dusting of 1 to 1 1/2 tablespoons very finely crumbled feta, to look like snow. You can adjust the exact amount of feta, depending on the diameter of your wreath; you want it to look like just a light dusting, without using so much feta that it hides the other ingredients. Serve immediately with dippers of your choice, or cover and refrigerate for up to 1 or 2 days.