1.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.)
2.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, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (67%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 21.1mg||6 %|
|Sodium 581.5mg||20 %|
|Potassium 396.1mg||10 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 11.1g|
|Protein 7.2g||10 %|
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Calories per serving: 219
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