Mediterranean Dip

• 
  A new favorite recipe at home is a layered Mediterranean dip.  It combines so many great flavors and it is really pretty healthy too.  So far we haven't made it with banana peppers as they aren't in season right now but I can't wait to use them.  To all who aren't big fans of hummus, I am not either but I still like this.  Hope you enjoy it as much as my family and others have. :)
  

  
  

  Mediterranean Dip

  INGREDIENTS

  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 freshly grated Parmesan cheese

  To assemble the dip:
  Hummus
  Cilantro pesto (above)
  Cucumber, seeded and diced
  Red onion, diced
  Banana peppers, chopped
  Sliced olives (black or Kalamata)
  Crumbled feta cheese or parmesan cheese
  Oven-dried or Sun-dried Tomatoes

  
  
  
  
  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, cheese, and oven-dried tomatoes as desired.   Serve with pita chips or vegetables for dipping.

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.