MEDITERRANEAN LAYER DIP
SERVES 8 PORTIONS
1/2 cup (85 g) pitted black olives
1/2 cup (85 g) pitted green olives
1 tbsp. (8 g) capers
1 tbsp. (15 ml) lemon juice
1 clove of garlic, peeled
1 tsp. nutritional yeast
1/8 tsp. freshly ground black pepper
NUTRITIONAL VALUES
Calories: 21kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 1.6g
Protein: 0.4g
Sugar: 0g
Sodium: 201mg
METHOD
TO MAKE THE RED LENTIL HUMMUS
In a small pot, bring the red lentils and water to a boil over high heat. Reduce the heat to medium-low and cook the lentils for 20 minutes, or until tender. Any excess water should be drained.
Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.
TO MAKE THE PESTO
In a food processor, combine all the ingredients and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set aside the pesto and rinse the processor.
TO MAKE THE OLIVE TAPENADE
In a food processor, combine all the ingredients and pulse until the pieces are the size of small grains; you don't want this to be as smooth as a paste.
In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.
Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.
In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.
