It’s like the classic mexican layer dip from the 90s, but with seven layers of mediterranean goodness instead. And, not throwing any shade on the OG layer dip, but this one is seriously 12,596 times better.
Trust.
First up:
HUMMUS. Obviously. This is a 7-layer hummus dip, after all. We’re making our own because we’re fancy like that.
BASIL PESTO. Again, we’re going the homemade route here, but keeping it suuuuper simple with lots of fresh basil, garlic, olive oil, and almonds instead of pine nuts! And, since the hummus and pesto are getting layered together in the same dip, don’t even worry about cleaning out the food processor between making the hummus and pesto. It’s alllll good.
MARINATED ARTICHOKES + RED ONIONS. Artichokes are the low key game changer in this dip: nobody expects them, but they’re just so chunky and perfect here, especially when tossed in a quick homemade olive oil-red wine vinegar-oregano-chili flake situation with crisp red onions.
ROASTED RED PEPPERS. Straight from a jar. They’re so sweet and perfect!
KALAMATA OLIVES. Because they’re seriously the best. But, like, if you hate them, feel free to swap in something else briney like pepperoncini or capers!
SUUUUUUPER THINLY SLICED CUCUMBERS. For a little crunch. Just trust me, we need the cukes here.
FETA. I mean, hello. I’m clearly obsessed with the stuff. But, like, last week I bought some random store-brand feta for a project for a client and it was NOT GOOD. It wasn’t expired or sour or anything like that, it was just an insult to feta everywhere; If that was the only experience I’d ever had with feta, I would have declared right then and there that I didn’t like feta cheese and never tried it again. All this to say, if you think you don’t like feta, maybe you’ve only had the weird mass-produced grocery store stuff? Try to find a feta that’s actually made in Greece (or turkey, Israel, etc) OR one made by a local farm that you know and love, preferably one that’s sold soaking in brine, not just shrink-wrapped in plastic, or if you can find an organic option, that’s great too. Or call up a friend who loves feta and ask her what brand she usually buys so you know you’re getting something tasty (ok I’m kidding. just text her. and it’s probably the Patures of Eden Israeli feta from Trader Joe’s that they only stock like half the year but is seriously SO GOOD). P.S. if you leave off the feta this dip is entirely dairy-free/vegan friendly.
And that’s it! Seven layers of serious flavor, all piled high into one bowl for the ultimate dipping situation. It’s technically a snack/app, but I love love love serving this loaded hummus as dinner with friends on a hot summer night. Bottle of wine optional, but highly recommended.
If you make this fun 7-layer dip, be sure to leave a comment below letting me know how it turns out, or take a picture of your dip and share it with me on Instagram so I can see!
7-Layer Hummus Dip
Time: 30 minutes
Serves: 6-8 as a snack, 2-3 as a meal
Ingredients:
Layer 1
- A double batch of this homemade hummus, or approximately 32oz store-bought
Layer 2
- 2.5 oz basil (approx. 4 cups, loosely packed)
- 2 cloves garlic
- 1/4 cup sunflower seeds
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
Layer 3
- 14-oz can artichoke hearts
- 1/2 a small red onion
- 2 Tablespoons red wine vinegar
- 1/2 Tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon sea salt
Layer 4
- 1 roasted red pepper (from a jar)
Layer 5
- 1 mini Persian cucumber or about 1/4 of a large seedless cucumber
Layer 6
- 1/2 cup pitted kalalmata olives
Layer 7
- 1/4 cup crumbled feta cheese
Instructions:
- First, start by preparing the marinated artichokes for Layer 3 of the dip. Drain the artichoke hearts and cut them into quarters. Thinly slice the red onion. Place both into a small bowl, top with all remaining ingredients for layer 3, and toss to combine. Let marinade while you prepare the remaining layers.
- Make a double batch of hummus according to recipe instructions, and spread it out in a 1-inch thick layer on a platter or large, shallow bowl.
- Place all ingredients for layer 2, minus the olive oil, into your blender or food processor. Pulse to chop the basil and seeds, then drizzle in the olive oil on low speed until fully combined. Drizzle the pesto over the hummus and use a spoon to swirl/spread it in a thin layer.
- Drain 1 roasted pepper from the jar and thinly slice it into strips. Thinly slice the cucumber, and slice each of the olives in half.
- Top the hummus/pesto layer with the artichoke mixture, sliced roasted red peppers, cucumber, olives, and crumbled feta.
- Serve with pita chips, bread, and/or crackers, for dipping. This keeps for 3 days in advance when assembled, but each of the components can be made up to 5 days in advance and assembled the day you’d like to serve it. Leftovers are great tossed with warm pasta or stuffed into pita bread with a handful of baby greens!
NOTES: leave off the feta for a dairy-free/vegan option. Pumpkin seeds, pine nuts, almonds, or cashews can be used in place of the sunflower seeds in the pesto.