What is it about dips that make me so happy? We’ve got a lot on the blog, in fact I’ll add pictures and links at the bottom of the post so feel free to go pin my personal favorites if you want. This 8 layer hummus dip is definitely going onto my favorites list as it’s everything you want in a dip.
It’s creamy hummus (yes, we just use Sabra because let’s be honest, they make a dang good product so why not use it instead of dirtying another dish?) and then it’s topped with all kinds of awesomeness and I would have added more if Cade hadn’t been around. Can we all join together and give him an eye roll? Seriously, black olives would have been so good on top but Cade walked in and was like, but you’re not going to add olives right? He knows me sooooo well…
We used the leftover cilantro pesto we had made for our asparagus side dish the other night and it really brightened up the hummus. But then things got even better, and I hate to sound cheesy about it but I’m telling you, such simple ingredients made a huge difference.
You see, months ago some friends threw me a baby shower and Jenny Hester brought a really yummy hummus dip. The only problem is I can’t remember what in the heck was on it so I just went with what I had, cucumbers (we only use English as we think that they taste better and we like the lack of seeds), sweet mini peppers, grape tomatoes since they are more flavorful than just the red tomatoes, toasted pine nuts, feta and parmesan cheese. So stinking good my friends!
Serve it all up with pita chips and you’ve got a dip that’s good all year round! That’s right, unlike traditional hummus which makes you spend more on the basil in the winter, cilantro is a great price year round. Booyah!
8 Layer Hummus Dip
- ⅓ Cup Pine Nuts
- 2 Cups Sabra Hummus
- 1 Cup Cilantro Pesto
- 1 Cup Mini Sweet Peppers, chopped
- 1 Cup English Cucumbers, chopped
- ¾ Cup Grape Tomatoes, chopped
- ½ Cup Feta Cheese
- ¼ Cup Parmesan Cheese, grated
- *Black olives chopped would be so good!
- Fresh Cilantro for Garnish
- Pita Chips for Serving
- Prepare the cilantro pesto.
- In a medium skillet over medium heat, toast the pine nuts until golden, tossing occasionally, about 3 minutes.
- On an 11" long serving platter or 9x13" pan spread the hummus. Top with the pesto and gently smooth it out.
- Sprinkle on all remaining ingredients. Chill until serving or serve immediately.