The Triple Threat Dip
An Original Recipe by Not Quite Nigella
For hummus
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1x 400g tin chickpeas
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2 garlic cloves, peeled
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1 tablespoon tahini
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4 tablespoons olive oil (mild flavoured)
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2-3 tablespoons lemon juice
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salt and pepper to taste
For basil pesto
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1 bunch basil
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2 garlic cloves, peeled
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1 cup parmesan cheese
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1/2 cup roasted walnuts or pine nuts
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1/4 cup olive oil (mild flavoured)
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2 tablespoons lemon juice
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salt and pepper to taste
For sun dried tomato pesto
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2 garlic cloves, peeled
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150g/5 ozs sun dried tomatoes, drained
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2/3 cup parmesan cheese
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1/2 cup roasted walnuts or pine nuts
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1/2 cup olive oil (mild flavoured) or a little more if needed
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3 tablespoons lemon juice
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chilli sauce to taste
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salt and pepper to taste
Tip: roast the walnuts for the basil and sun dried pestos first. To toast them, bake them in a preheated 180C/350F oven for 10 minutes spread out on a baking tray. Cool.
You will also need a food processor or blender-I used a small chopper/food processor for these.
Step 1 - Drain and rinse the chickpeas well. Place the garlic cloves in the processor and whiz until broken up. Add the chickpeas, tahini, olives oil and lemon juice and process until smooth. Add salt and pepper to taste. Place in the serving dish.
Step 2 - You don't need to rinse or clean out the processor-I use of those really handy silicon spatulas that get everything out but if you don't have one, by all means, wipe it clean. Wash the basil and gently shake dry. Place the garlic cloves in the processor and whiz until broken up. Add the basil, parmesan cheese, nuts, oil and lemon juice and process until smooth. Add salt and pepper to taste. Place in the serving dish on top of the hummus.
Step 3 - Again, I don't bother washing between these two pestos as long as you've done a good job scraping the bowl clean with the spatula. Place the garlic cloves in the processor and whiz until broken up. Add the sun dried tomato, parmesan cheese, nuts, olive oil and lemon juice and process until smooth. Add chilli sauce to taste-I used an adobo chilli sauce from a tin of chipotle chilies. If you need more oil, you can add it to give it a less stiff consistency. Place on top of the basil pesto to create this three tiered dip.