Watching the Emmys in a hotel room, alone, on a work trip, with gross room service is just no way to live. That was my reality last year, and it was just so sad. Thank goodness I was home this year, with my amigas, and many delicious snacks. There’s no better way to watch and welcome the kick-off to awards season and ponder the lack of yellow in your wardrobe.
Chances are you’ve had some type of mexican nacho dip situation in your past. Layers of cream cheese/sour cream, salsa, lettuce, tomato, green onions and cheddar. It’s kind of scary how much of this I’ve consumed in my life. This variation puts a greek twist on it and I’m obsessed: hummus, cilantro pesto, cucumber, red onion, sundried tomato and feta. You scoop it up with crunchy pita crisps or warmed soft pita and it’s just so good.
Mediterranean Layer Dip
Source: Annie’s Eats
1 can chickpeas, rinsed (reserve 1/3 cup liquid)
1/3 cup tahini
2 1/2 tbsp lemon juice
2 tbsp olive oil
3 garlic cloves
1/2 tsp salt
1 1/2 cups cilantro
2 garlic cloves
2 tbsp olive oil
2 tbsp pecans
2 tbsp pine nuts
1/4 cup freshly grated parmesan
+ diced cucumber/red onion/grape tomatoes/sundried tomatoes/feta, you could also add olives if that’s your bag, diced peppers, whatever you like!
- For hummus, add everything to your food processor and blend. Spread a thick layer in the bottom of a pie plate or on a platter.
- For pesto, add cilantro, garlic, olive oil, pecans and pine nuts to the food processor and pulse until a coarse paste forms. Add the parmesan, and 1 or 2 tbsp of water and process until smooth. Spread over top of the hummus.
- Sprinkle on the rest of the toppings and chill until it’s time to eat.