This was requested by my bestie Dakota for Galentine’s night and I’m so glad she introduced me to this combo. It’s such a perfect combination of flavors. She usually buys it but to make the vegan pesto I decided to make it. I served it with toasted sliced baguettes and pita crackers. It was a hit both times I made it this week! I would definitely recommend it. I made the three dips the day before and stored them separately in the fridge before putting them together right before. Here’s how to make it.
Hummus- two cans of chick peas, 1/2 a cup of aquafaba, juice of lemon, 1 tsp garlic, 1 tbsp of tahini, salt to taste. Blend in a high speed blender until smooth.
Pistachio Pesto- 1/4 cup pistachios, 2 cups basil, 1/2 lemon juice, 1 tsp garlic, 1/4 cup peas, 1/8-1/4 cup water, salt and pepper. Pulse in food processor until smooth.
Bruschetta- 4 tomatoes diced, 3-5 leaves basil rolled and diced, 1/2 tsp garlic, salt and pepper. Mix together and drizzle with balsamic.
In a dish, add a layer of hummus, pesto, and bruschetta and sprinkle with balsamic vinegar and serve with bread and crackers.