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Trio of dips Australian style
These dips capture the Australian culture, so what better way to enjoy them, then at a barbeque with your closest friends?
Course Canap├ęs
Preference Gluten Free, Vegetarian
Perfect for Entertaining
Skill level Easy

Ingredients
  

Macadamia pesto

  • 1 cup macadamias roasted
  • 2 cups basil leaves tightly packed
  • 1/4 cup parmesan cheese grated
  • 1/3 cup macadamia oil
  • 4-6 cloves garlic
  • juice of 1 lemon
  • salt and pepper to taste

Macadamia hummus

  • 1/2 cup macadamias roasted
  • 2 cups chickpeas cooked, drained
  • 2 tbsp macadamia oil
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp minced garlic
  • 10 medium basil leaves
  • salt and pepper to taste

Macadamia tapenade

  • 100 g black kalamata olives
  • 2 tbsp macadamia oil
  • 2 salted anchovies optional
  • 50 g macadamias
  • Small handful flat leaf parsley leaves
  • 1 long red chilli de-seeded and roughly chopped

Instructions
 

Macadamia pesto

  • Blend all ingredients together in a food processor until finely chopped

Macadamia hummus

  • Place all ingredients in a food processor and puree until smooth

Macadamia tapenade

  • Using a pestle and mortar gradually incorporate all the ingredients into a paste. If you use a food processor, add all ingredients plus an extra tablespoon of macadamia oil and pulse until you get the consistency you desire.

Nutrition

Calories: 3769kcalCarbohydrates: 141gProtein: 63gFat: 348gSaturated Fat: 47gPolyunsaturated Fat: 22gMonounsaturated Fat: 262gCholesterol: 17mgSodium: 2603mgPotassium: 2317mgFiber: 52gSugar: 31gVitamin A: 3850IUVitamin C: 92mgCalcium: 850mgIron: 22mg