Mediterranean Layered Hummus
Updated: Feb 2
3/4 cup Sun Dried Tomatoes, diced
1/2 cup Cucumber, diced
1/2 cup Roasted Red Pepper, diced
1/4 cup Red Onion, finely chopped
1/2 cup Kalamata olives, chopped
10 oz Hummus
1 TBSP Extra Virgin Olive Oil
Salt, to taste
Freshly Ground Black Pepper, to taste
1/4 cup Pine Nuts
1/2 cup Feta Cheese
Fresh Vegetables, for dipping
Pita Chips, for dipping
Crackers or pretzels, for dipping
Either use your favorite pre-made hummus or take 1 to cans of chick peas and puree in a blender or food processor until smooth, adding olive oil, 1 TBSP of water & salt/pepper to taste. Set hummus aside.
Chop your sun dried tomatoes, cucumber, roasted red pepper, red onion & kalamata olives and place all in a bowl and stir. Season to taste with salt, pepper and your 1 TBSP of olive oil. Set aside.
Toast your pine nuts in a dry shallow pan for just a few minutes, until toasty.
Assemble dish by spreading your hummus on bottom of plate. Top with the chopped vegetable mixture that was set aside. Sprinkle with feta cheese & then pine nuts.
Serve with dippers (fresh vegetables cut into sticks or slices, pita chips & crackers or pretzels. Enjoy!