Makes: 1 8X8 glass dish or 10 shooters
Time: 20 minutes
1 10oz package Sabra Roasted Garlic hummus
1 1/2 cups finely chopped seedless cucumber
3/4 cup pomegranate arils
3/4 cup seeded/diced yellow or orange tomatoes (preferably the sweet variety)
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts, preferably toasted
1/3 cup fresh chopped cilantro
1 lemon, cut in half
Note- I LOVE lemon and I gave a little squeeze of lemon juice between every other layer. If you're not as much of a lemon fan, I'd just give a generous squeeze to the top of the dish when you're done creating all the layers!
1.) If choosing to toast your walnuts, place chopped walnuts on a foil-lined baking sheet in a 350° oven for about 5 minutes, tossing about 2-3 minutes into cook time to make sure they don't burn. Remove from oven and let cool.
2.) While walnuts are toasting, spread the entire package of Sabra Roasted Garlic hummus on bottom of 8X8 glass dish.
3.) Create the additional layers (see photo below!) by evenly spreading the chopped cucumbers on top of the hummus, followed by the pomegranate arils, sweet diced tomatoes, feta cheese, toasted walnuts and fresh cilantro. Give a few generous squeezes of lemon on top of dip!
4.) If creating shooters, place approximately 2 Tbsp of hummus at the base of each shooter and evenly divide remaining ingredients for additional layers.
5.) Serve dip with gluten-free crackers or your chip of choice and enjoy!
*You can make this dip the day before; I honestly thought it tasted EVEN better the next day!