Wonderful healthy dip option that tastes fabulous! Served this at Bunco and everyone loved it!
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 | ||
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Calories: 219 | ||
Calories from Fat: 146 (67%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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