When hosting a party I am always looking for appetizers that I can make ahead of time and not compromise on flavor. This is one of those dishes. You can make this early in the day, cover it, and not think about appetizers again until the doorbell rings and all you have to do is remove it from the refrigerator.
This dip is a combination of the ever popular 7-Layer Mexican dip and the slowly-becoming-boring hummus. This has great flavors and lots of different textures to keep it interesting. You can serve this with pita chips, warmed naan bread, or pretzel crisps. An added bonus, if you have any leftover, it is amazing wrapped in a tortilla for lunch the next day.
For the Cilantro Pesto:
1 1/2 cups of Fresh Cilantro
2 cloves of Garlic
1/3 cup of Olive Oil, divided
2 tablespoons of Pecans
2 tablespoons of Pine Nuts
1/4 cup of Parmesan Cheese, freshly Grated
-Plain Hummus, storebought or homemade (just leave the sriracha out of this recipe)
-1 Cucumber, seeded and diced
-1/2 of a Red Onion, chopped
-Banana Peppers, chopped
-Kalmata Olives, sliced
-Oven-Roasted, Sun-dried, or Fresh Tomatoes
First, make the cilantro pesto. In the bowl of a food processor, add the cilantro, garlic, 2 tablespoons of olive oil, pecans, pine nuts, and cheese. Pulse until smooth. Drizzle in the remaining olive oil while the processor is running.
Now, assemble the dip. First, layer the hummus, then top with the cilantro pesto, cucumbers, red onion, banana peppers, olives, feta, and finish with the tomatoes.
Cover and refrigerate until ready to eat. Serve with pita chips, pretzel thins, or warmed naan/pita bread.