Spread the hummus on a shallow serving tray or plate. Dollop the yogurt on top, then carefully spread to cover the hummus, leaving a border showing through.
In a small bowl combine the cucumber, peppers, olives, onion, 1 tablespoon olive oil, parsley, salt and pepper. Spoon the vegetable mixture evenly over the yogurt. Sprinkle crumbled feta cheese over the vegetables then top with toasted pine nuts. Drizzle the dip with a little extra olive oil. Serve immediately.