Spread the hummus across the bottom of rectangular plate (mine is 11” by 4”).
Make 4 wells or troughs in the hummus for your toppings, this keeps them from running together. Leave a ledge between then about a 1.5 inches or as you have space for.
Place the kalamatas and sundried tomatoes in alternating troughs.
Then place the feta between the troughs on the ledges. Accent with cucumbers.
Serve with crackers, cucumber ships or pita bread.