HUMMUS LAYER DIP

Hummus layered dip, the perfect appetizer.

This layered dip is a delicious and visually appealing appetizer that combines the creaminess of hummus and cashew layers with the freshness of a vibrant quinoa salad. Each layer offers a unique texture and flavor, creating a harmonious blend of tastes that will tantalize your taste buds.

The base layer is a smooth and creamy hummus made with chickpeas and walnuts. The nuttiness of the walnuts adds a delightful richness to the hummus, while the soy sauce infuses it with a savory umami note.

On top of the hummus layer sits a luscious cashew layer. The cashews, soaked to achieve a creamy consistency, lend a subtle sweetness to the dip. Nutritional yeast enhances the flavor with its cheesy and slightly nutty profile, while a touch of salt brings everything together.

The crowning glory is the quinoa salad layer, bursting with colors and fresh ingredients. Cooked quinoa forms the hearty base, providing a delightful chewiness. Cherry tomatoes add a burst of juiciness, while diced cucumber brings a cool and crisp element. Fresh parsley lends a vibrant herbaceous note, and grated carrots contribute a hint of sweetness. Lastly, sliced olives offer a briny and tangy twist, completing the flavor profile.

When you take a bite, you’ll experience the layers working in perfect harmony. The creamy hummus and cashew layers provide a velvety smoothness, contrasting beautifully with the refreshing crunch of the quinoa salad. The combination of flavors, from the earthiness of the chickpeas and walnuts to the tanginess of the tomatoes and olives, creates a well-rounded taste sensation that will leave you craving for more.

Whether you’re hosting a gathering or simply treating yourself, this layered dip is an irresistible choice. It’s perfect for dipping with pita bread, tortilla chips, or fresh veggies. Prepare to impress your guests with this visually stunning and flavor-packed appetizer that showcases the best of plant-based ingredients.

Ingredients

For the Hummus Layer:

• 1 cup chickpeas (cooked or canned)
• 1/2 cup walnuts
• 1 tablespoon soy sauce

For the Cashew Layer:

• 1 cup cashews (soaked for at least 2 hours)
• 1 tablespoon nutritional yeast
• 3/4 cup water
• 1 teaspoon salt
• 2 tbsp of apple cider vinger
• 1 tbsp of lemon juice

For the Quinoa Salad:

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 chopped scallion
• 1/4 cup fresh parsley, chopped
• 1/2 cup carrots, grated
• 1/4 cup olives, sliced
• Juice if 1/2 a lemon
• 2 tbsp od olive oil
• Salt and pepper to taste

Here are some substitute ingredients you can use for the recipe:

For the Hummus Layer:

• Instead of chickpeas, you can use white beans, such as cannellini beans or navy beans.
• Instead of walnuts, you can use almonds or sunflower seeds for a different nutty flavor.
• If you prefer not to use soy sauce, you can substitute it with tamari, coconut aminos, or liquid aminos.

For the Cashew Layer:

• Instead of cashews, you can use macadamia nuts or blanched almonds for a creamy texture.
• If you don’t have nutritional yeast, you can omit it or add a small amount of miso paste for umami flavor.
• Instead of water, you can use unsweetened almond milk or vegetable broth for added richness.
• Adjust the salt according to your taste preferences.

For the Quinoa Salad:

• Feel free to customize the quinoa salad by adding or substituting vegetables based on what you have on hand. You can use diced bell peppers, corn kernels, or shredded zucchini.
• If you don’t have parsley, you can use cilantro or basil for a different herbaceous taste.
• Instead of carrots, you can use grated beets or finely chopped red cabbage for a vibrant twist.
• If you’re not a fan of olives, you can omit them or substitute with capers for a tangy flavor.