|► Makes 8 Servings|
|FOR THE OLIVE TPENADE:
1/2 cup (85 g) pitted black olives
1/2 cup (85 g) pitted green olives
1 tablespoon (8 g) capers
1 tablespoon (15 ml) lemon juice
1 clove of garlic, peeled
1 teaspoon nutritional yeast
1/8 teaspoon freshly ground black pepper
|To make the red lentil hummus:
Place the red lentils and water in a small pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer the lentils until cooked, about 20 minutes. Drain any excess water.
In a food processor with an s-blade, pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt until very smooth. Set the hummus aside and rinse out the processor.
To make the pesto:
Place all the ingredients in the food processor and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set the pesto aside and rinse out the processor.
To make the olive tapenade:
Place all the ingredients in the food processor and pulse until all pieces are the size of small grains; you do not want this to be as smooth as a paste.
Layer the dips in a glass bowl, starting with the hummus, then adding the pesto, and last adding the tapenade. Garnish with fresh basil leaves and serve.