Spread hummus on a platter. Place a dollop or two of olive tapenade in the center.
Sprinkle tomatoes, cucumber, beets, carrots, and feta on one half of the platter. Top the whole platter with some pine nuts and a drizzle of olive oil.
Garnish with extra whole olives and some parsley. Serve with warm pita bread. Great as an appetizer or a light lunch.