Layered Veggies & Hummus Dip
An easy to make, crowd-pleasing dip featuring your favorite chopped and marinated veggies spread over a layer of creamy hummus. Serve with sturdy chips and scoop up this tasty, irresistible treat. Healthy and vegetarian friendly.
Ingredients
You'll need about two cups altogether of:
- Diced cucumber (part of an English cucumber)
- Diced cherry tomatoes (5 or 6 tomatoes)
- Diced red onions (quarter of a red onion)
- Kosher salt and black pepper for seasoning
Herbs:
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh cilantro
Marinade:
- Extra virgin olive oil
- Balsamic vinegar
- Half of a lime
For the base:
- 10 ounce tub of prepared hummus (use your favorite flavor)
Instructions
- Combine the chopped veggies and minced herbs in a bowl and season with salt and pepper.
- Drizzle a small amount of extra virgin olive oil over the vegetable mixture, followed by a few sprinkles of the balsamic vinegar, and a squeeze of the lime. Toss well and taste. The vegetables should be vibrant and coated with the marinated. Set aside.
- Open the tub of hummus and stir the contents well, incorporating any toppings that came on the hummus.
- Spoon all of the hummus onto a salad plate (about 8"), smoothing the hummus out to the edges of the plate.
- Add the veggie mixture on top of the hummus in a flat, even layer. The veggies should cover the hummus, but leave a 1/4" of hummus visible around the edge of the plate for aesthetics.
- Serve with sturdy chips, such as pita chips, tortilla chips, or small rounds of toasted bread.
Notes
If serving a crowd larger than 5 or 6, use a 16 ounce tub of hummus and chop up a few more veggies. Use a 10" plate or a very shallow bowl.
Keep the vegetable dice small so that they easily fit on a chip.