These dips capture the Australian culture, so what better way to enjoy them, then at a barbeque with your closest friends?
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.