You know those things on Facebook where it’s a square with a bunch of squares and it says something like, “How many squares can you find? XYZ said they found 50, but I think they’re lying! Like this if you find more!” So there’s a square, but there are actually 53 squares, or something.
That’s kind of how this recipe is. You’re getting one recipe, but you’re actually getting more than one, and we can argue, er, discuss all you like how many you’re actually getting.
I wanted to do a savoury layered dip, but not a Mexican-flavoured one, because everyone’s already done that. So I decided to go for a Middle Eastern flavoured one.
This is something you’ll want to plan ahead for. All the components should sit in the fridge overnight to let the flavours meld, and then you can assemble it right before you actually need it to keep everything from running together. Feel free to experiment with it. I felt the results were a little bland, but Mr Pine Nut really, really liked it. So, take it and run.
You’ll layer this in a 13×9 pan, or cut the recipe in half for a 9×9. Here are the layers, from bottom to top:
4c garbanzo beans, cooked or canned, drained
4 cloves garlic
2 T tahini
2 tsp cumin
4T lemon juice
4T olive or other oil
1/2 tsp salt
Toss everything in a food processor and process until smooth. You can add a little water if needed.
1 c dry lentils
4 c water
8 oz tomato paste
1 T dried parsley
1 tsp salt
1 tsp onion powder
Combine all in a saucepan and bring to a boil, then allow to simmer until lentils are very soft, about 2 hours.
2 c chopped tomatoes
2 c chopped cucumber
1 clove garlic, crushed
1/2 c minced red onion
1 1/2 T fresh minced parsley
3 T lemon juice
1/2 tsp cumin
1 packed tsp fresh minced dill
1/2 tsp California chilli powder
1/4 tsp salt
Combine lemon juice, cumin, salt, and herbs. Stir in remaining ingredients. Allow to sit for several hours or overnight for flavours to blend, stirring occasionally. When assembling the dip, use a slotted spoon to get rid of some of the liquid or you’ll have very soggy dip.
Over the top, I drizzled tahini dressing (I used the recipe out of Vegan Sandwiches Save the Day) and sprinkled sesame seeds.