Step 1

Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned - about 4-5 minutes. Keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.

Step 2

To assemble, fetch a large platter with slightly deep sides. This will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything!

Step 3

Start by spreading the hummus onto the patter - keep the hummus a good inch or two away from the edge of the platter. Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.

Step 4

Next, drizzle over the sour cream. An easy way to do this is to add the sour cream to a small Ziploc bag and cut off a small portion of the lower corner. Squeeze the sour cream in a zigzag pattern over the hummus.

Step 5

In a small bowl, toss together the sun dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.

Step 6

Next, sprinkle over the feta cheese, followed by the toasted pine nuts.

Step 7

Drizzle over the olive oil and sprinkle over the ground black pepper and dried red chili flakes.

Step 8

Refrigerate until ready to serve.