For the pesto:
– 1 ½ cups fresh cilantro leaves
– 2 cloves garlic , halved
– ⅓ cup olive oil , divided
– 2 Tablespoons pecans
– 2 Tablespoons pine nuts
– ¼ cup grated Parmesan cheese
For the rest of the dip:
– Hummus , any flavor (use my favorite, or yours)
– Seedless cucumber , chopped
– Red onion , diced
– Sliced Kalamata or black olives
– Banana peppers or pepperoncini peppers , chopped
– Grape tomatoes or sun-dried tomatoes , chopped
– Crumbled feta cheese
Combine the cilantro, garlic and 2 tablespoons olive oil in a food processor and process until a rough paste forms. Add the pecans, pine nuts and cheese then process until well combined. Spread the hummus into a pie plate, then layer with the cilantro pesto and the rest of the ingredients.