1/4cupfinely crumbled or shredded Mexican queso anejo or romano cheese
Instructions
Have ready a 9-inch by 7-inch by 2 1/2-inch (11 cup) rectangular baking dish (a clear dish will show off the layers nicely). Spread the hummus evenly over the bottom of the dish.
Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt. Arrange in a single layer over the hummus in the dish.
Sour cream layer. Mix the sour cream with1/4 teaspoon salt. Spread in a layer over the onions.
Tomato layer. Pat the tomatoes dry and mix with 1 teaspoon salt. Arrange tomatoes over sour cream.
Arugula guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 tablespoon lime juice and about 1 teaspoon salt.
Gently spread the arugula guacamole over the tomatoes. Sprinkle with bacon and cheese.
Refrigerate up to 2 hours before serving. Serve with thick tortilla chips, sliced jícama or sliced cucumbers.