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 glass pie plate.
Layer with the cilantro pesto and the rest of the ingredients in the order listed, topping with the crumbled feta. Serve with pita chips, bread or veggie slices.