Combine the cilantro, garlic and 2 tablespoons olive oil in a food processor and process until a rough paste forms. Add the pecans, pine nuts and cheese then process until well combined, scraping the sides of the bowl as necessary. While the processor is running, slowly pour the remaining olive oil through the food chute and process until smooth.
For the remaining dip:
Spread the hummus into a glass pie plate, then layer with the cilantro pesto and the rest of the ingredients in the order listed, topping with the crumbled feta. Serve with pita chips, bread or veggie slices.