Yield: 1 (12-inch) round plate of dip
For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil, divided
2 tbsp. pecans
2 tbsp. pine nuts*
¼ cup Parmesan cheese (freshly grated if you have it)
Ingredients for Dip Layers:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and chopped
Red onion, diced
Banana peppers, diced
Sliced olives (black or Kalamata), chopped
Crumbled feta cheese
Oven-dried tomatoes or sun-dried tomatoes in olive oil
*If you don't have pine nuts, you can substitute all pecans with equally great results.
DIRECTIONS
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.
¼ cup Parmesan cheese (freshly grated if you have it)
Ingredients for Dip Layers:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and chopped
Red onion, diced
Banana peppers, diced
Sliced olives (black or Kalamata), chopped
Crumbled feta cheese
Oven-dried tomatoes or sun-dried tomatoes in olive oil
*If you don't have pine nuts, you can substitute all pecans with equally great results.
DIRECTIONS
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.