What’s a party without dip? Hummus Party Dip Platter is a large, layered dip that’s just perfect for entertaining a crowd. This all in one dip has hummus, sour cream, pine nuts, sun dried tomatoes, cucumbers, feta, and a few other ingredients too!
HUMMUS PARTY DIP PLATTER
As much as I love to cook and bake, I also love a great tasting recipe that comes together in just a few minutes without the need of dirtying up a series of pots and pans. Hummus Party Dip Platter is one such recipe. Once you gather together the ingredients and toast the pine nuts, you can serve this appetizing dish to your family or guests in about fifteen minutes.
In our home, dip is like a way of life. We love it. Sometimes, it’s just for snacking or school lunches, but other times, it is the main of an entire meal. This particular dip is not only perfect for entertaining guests, but it’s also a really great option for family game night or staying in on a rainy day to watch movies with the kids.
HUMMUS IS A GREAT “BED” FOR LAYERING
Hummus is a very versatile and tasty dip and it’s healthy too! The thickness of hummus makes it a great “bed” for layering other ingredients that will increase the flavour profile and enhance an entire dish. When served with crackers and bread, like you can see in the photographs, I think it’s a great way to get everyone gathered around, chatting and sharing a laugh or two.
Hummus Party Dip Platter is not pretentious or complicated. To be perfectly honest, if you can use a skillet, you can easily and effortlessly make this dip exactly the way it’s pictured. It’s also a very forgiving dip. If you don’t like one of the ingredients, just don’t add them. Or, if you really like one of the ingredients, feel free to double up on it. This dip can easily be personalized.
PLATTER = LARGE, RIGHT?
Now, the word “platter” in my opinion, suggests large. But, not all of you will need a platter of this dip – and that’s okay! After all, not everyone eats as much as the Thomas-Ewing household does. (And, we are not ashamed of it either!)
We are a family that likes to have larger portions, but not every family is like that. So, if you need to adjust the recipe to make a smaller portion, you can certainly do that. Just half – or even quarter – the ingredients and follow the directions as indicated in the recipe card below.
For this particular recipe, I do think that plain hummus works best. I would not recommend the use of flavoured hummus, such as garlic, roasted red pepper, or onion, etc. Doing so would mask the toppings in this recipe too much. Plain hummus has just the right amount of flavour to stand up well to the other ingredients.
PINE NUTS ARE COSTLY; HERE’S AN ALTERNATIVE
Before you get to the recipe, just a quick note about the pine nuts. Pine nuts are a little costly and I completely understand if you don’t want to use them. You could do without any nuts at all to be completely honest, because there is a lot of crunch factor from the fresh cucumbers.
If you’d like to substitute the pine nuts for a cheaper nut, you can use macadamia. Just roughly chop the macadamia nuts so that they are not too large. But, do toast them just like you would if you were using pine nuts. The flavour intensifies so much and is totally worth the effort.
GOT ANY LEFTOVERS?
There’s a remote possibility that you might have some of the Hummus Party Dip Platter leftover. I said remote! If that’s the case, transfer the entire amount into a food safe container with a tight fitting lid and refrigerate. The dip will be good for a maximum of two days. After that, the cucumber will begin to wilt and loose its crunch. To serve, just stir everything together and enjoy!
Hummus Party Dip Platter
- 4 cups prepared hummus
- 1/2 cup sour cream
- 1/2 cup sun dried tomatoes, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup cucumber, seeds removed, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 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. 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.
- To assemble, fetch a large platter with slightly deep sides. 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!
- Start by spreading the hummus onto the patter – keep the hummus a good inch or two away from the edge of the platter. Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.
- Next, drizzle over the sour cream. An easy way to do this is to add the sour cream to a small Ziploc bag and cut off a small portion of the lower corner. Squeeze the sour cream in a zigzag pattern over the hummus.
- In a small bowl, toss together the 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 over the olive oil and sprinkle over the ground black pepper and dried red chili flakes.
- Refrigerate until ready to serve.