In a medium bowl, combine the hummus, reduced-fat feta cheese, and thinly sliced green onions. Mix until well-blended and creamy, about 2-3 minutes.

Place a small bowl upside down in the center of a large platter. Spread the hummus mixture evenly around the bowl, smoothing it out for an attractive finish.

In a small bowl, mix the chopped parsley with extra virgin olive oil and kosher salt. Spoon this mixture around the hummus layer.

Position halved cherry tomatoes throughout the parsley garnish, cut-side down.

If using, cut a broad side off the large red pepper to form a bow and place it on the wreath.

Sprinkle finely crumbled feta cheese over the top of the wreath.

Serve immediately or cover tightly and refrigerate for up to 1-2 days.