It's best to use a large, deep-sided platter, as this will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything! You can certainly halve the recipe for a smaller crowd, but I do NOT suggest using an uneven platter, such as a pie plate, as the base of that serving dish is far more narrow than the top. See above picture for inspiration!
Ingredients:
- 4 cups prepared hummus (plain is BEST!)
- 1/2 cup sour cream
- 1/2 cup sun dried tomatoes, finely chopped (I also rinse the jarred oil off of them.)
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup seedless cucumber, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts toasted
- 1/4 cup olive oil (gradually add)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes, optional
Directions:
- Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned – about 4-5 minutes. DON'T FORGET ABOUT THEM. I like to set a timer! Every so often, keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.
- Start by spreading the hummus onto the base of the patter – and keep the hummus a good inch or two away from the edge. Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.
- Next, layer the sour cream and lightly spread it over the top of the hummus.
- In a small bowl, toss together the chopped sun dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.
- Next, sprinkle over the feta cheese, followed by the toasted pine nuts.
- Drizzle the olive oil and top with ground black pepper and dried red chili flakes.
- Refrigerate until ready to serve. I like to serve mine with carrot sticks, mini sweet peppers, soft pita wedges, and pita crackers like Stonefire Naan Crisps.
*www.lordbyronskitchen.com