For us, dairy free dip for chips or crackers was pretty much limited to salsa until a friend of mine showed me a hummus dip she made for her family. I made a few tweaks to make the dressing dairy free and loved the results. I am not a huge fan of hummus by itself, but I really enjoy this dip. My husband who says he doesn’t like hummus at all even likes the dip. Whenever we make it for parties or family gatherings, everyone loves it and I almost always get a recipe request. It is great for holidays when you are feeling guilty for overindulging on everything else!

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Mediterranean Hummus Dip

This is always a hit at parties. Almost every time we make it I get a request for the recipe. It is a dairy free, healthy and delicious dip! I usually add the vegetables on top and eyeball quantities, but you can use the measurements below as a guide.

Course Snack

Prep Time 20 minutes

Author Christine George

Ingredients

• 17 oz Sabra Classic Hummus
• 1/2 bunch cilantro (about 1 1/2 cups)
• 1/3 cup olive oil
• 2 cloves garlic chopped
• 1/2 teaspoon salt
• 1 cup diced cucumber (about 3/4 of a cucumber)
• 1/4 cup diced red onion (about 1/2 small onion)
• 1/2 cup diced Roma tomato (about 1 large Roma tomato)
• 1/2 cup chopped pepperoncinis
• 2 oz sliced olives (1/2 of a small can)
• 1/2 cup diced red peppers (optional)

Instructions

1. Spread hummus evenly over a large plate or serving platter. You can spread it so the edges are slightly raised to help hold the dressing.

2. In a blender, combine oil, cilantro, garlic and salt and blend until smooth, scraping the sides of the blender occasionally.

3. Gently spread cilantro dressing on top of hummus.

4. Top with remaining vegetables: cucumbers, onions, tomatoes, pepperoncinis, olives and peppers (if desired). Serve with corn chips or pita chips. Keep cool. Refrigerate left overs.