With the arrival of fall comes a laser focus on the holidays. Last week I contemplated pleading my case to Ben for putting our Christmas tree up the day after Halloween this year. I mean there is no time to waste! Usually I’m all, looking ahead is taking all the fun out of it! Live in the present! Let’s fill up on pumpkin shaped-Reese’s before moving onto the tree shaped ones!
Well guess what, holiday-shaped Reese’s aren’t even gluten free. How maddening is that? The world makes no sense so neither will I. That’s right, I’m throwing past holiday logic to the wind and lobbying for an annoyingly early resurrection of the Christmas tree this year. (My tongue is placed firmly in my cheek, people.) Even so, it’s not like it’d be hard to get it setup. In our zombie, parents-of-a-newborn-state last January we simply hauled the tree down to the basement then threw some sheets over it.
THREW SOME SHEETS OVER IT. Didn’t even put it in the box. What kind of animals are we?
Anyway, with the inevitable arrival of the holidays, whenever you choose to acknowledge them, comes a flood of invitations to parties, get-togethers and pot lucks. Whether you’re hosting or asked to bring a dish to share, I’ve got the perfect quick dip to make: 5 Layer Baked Hummus Dip!
Store-bought hummus is spread into a pie pan then topped with browned sausage, sauteed leeks, chopped tomatoes, and crumbled feta cheese before baking baked until warmed through. 15 minutes to assemble, 15 minutes to bake, and completely make ahead too. What’s not to love?
This combination of flavors is inspired by the mussels Ben and I had in Savannah a few weeks ago. I ditched the shellfish but kept the savory sausage (they used chorizo,) leeks, and tomatoes, and then added a bit of crumbled feta cheese, all slathered on top of Sabra hummus, whom this post is sponsored by.
Sure, you could open a container of hummus then spread out crackers and crudite, but when jazzing it up with four savory layers of flavor is this easy – why the heck not?
Start with a 10oz container Sabra Roasted Garlic Hummus. This is one of the most boldly-flavored hummus Sabra’s got which gives this dip tons of yummy flavor.
Stir the roasted garlic into the hummus then spread it out into a 9″ pie plate.
Next, brown and crumble 6oz spicy Italian sausage in a skillet then sprinkle it on top of the hummus.
Meanwhile, prep 3 small or 2 large leeks. Told you I’d find a way to sneak more leeks into my cooking!
Trim the root and dark green ends off the leeks, slice them in half lengthwise, check for dirt, and then thinly slice.
Saute the leeks in 1 Tablespoon extra virgin olive oil, seasoning with salt and pepper, until tender, 4-5 minutes, then add 1 minced garlic clove and saute for 1 more minute. Sprinkle the mixture on top of the sausage.
Finally, sprinkle 1 chopped vine-ripened tomato and 1/4 cup crumbled feta cheese on top then bake at 350 degrees for 15 minutes, or until warmed through. Alternatively you could cover and refrigerate until ready to bake/serve.
5 layers of delicious flavor!
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5 Layer Baked Hummus Dip
5 Layer Baked Hummus Dip takes just 15 minutes to assemble, 15 minutes to bake and can be completely made ahead of time!
- 10oz Sabra Roasted Garlic Hummus
- 6oz spicy Italian sausage, casings removed
- 3 small leeks (or 2 large ones,) white and light green parts only, sliced in half then chopped
- 1 Tablespoon extra virgin olive oil
- salt and pepper
- 1 clove garlic, minced
- 1 vine-ripened tomato, seeded and chopped
- 1/4 cup crumbled feta cheese
- Preheat oven to 350 degrees. Stir hummus to incorporate roasted garlic then spread into the bottom of a 9″ pie plate.
- Brown Italian sausage in a skillet over medium heat, crumbling as it cooks, then remove to a plate to cool slightly. Heat oil in skillet then add leeks, season with salt and pepper, and then saute until golden brown and tender, 4-5 minutes. Add garlic then saute for 1 more minute. Remove skillet from heat.
- Sprinkle Italian sausage over hummus then layer on sauteed leeks, tomato, and feta cheese. Bake for 15-20 minutes or until heated through. Serve with crostini or crackers.
- Make ahead: Make entire recipe up until baking then cover and refrigerate until ready to bake.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I served my dip with crostini made from baguettes (I used gluten-free Against The Grain baguettes.) They take just 5 minutes to bake and are the perfect crunchy accompaniment to this warm and hearty dip. Pita chips or crackers would also be divine. Enjoy!