Triple dip: Red Pepper, Hummole and Macadamia tomato

We all know that double double dipping is a no no, but how about triple dipping?

Last week I added a recipe for a modern, seed-sational version of traditional Swedish crispbread. At the same time, I made three different dips and spreads! The only problem was that I didn’t really stop to think how I was going to write about all of them and include four recipes in one post (a bit over-ambitious of me, I guess!) So, forgive me if some of these photos look a lot like the ones from the last post – but these recipes are all about quick and tasty dips and spreads that you can have on your crispbread or any of your favorite breads or crackers.

I should point out that since I made three dips at the same time, I chose to make small amounts of each. You can easily double the amounts if you’re having a party or gathering with a bunch of happy dippers!

First up is a colorful red pepper dip! I don’t know about you, but I love roasted peppers, so making a dip using them was a no-brainer. To keep things simple, and eliminate the need for cooking anything, I bought a jar or roasted red peppers. They are actually the only thing that is cooked in any of these three – but you don’t have to do the cooking! This is also why I chose spring onions and red onions, as they have a more mild flavor. Feel free to use any mild onion type you like , but just take it easy on the amounts.

Yes, the green-ish one has avocado in it (I just can’t seem to escape them!) but it’s hummole! Hu-what? Hummole is when chickpeas and avocados get together and have a party – and oh man, do you want to be invited! I’ve always liked to add to a little sour cream or crème fraiche (plant-based of course) to my guacamole and I did the same here. I think it gives it an extra creamy consistency – but it’s up to you whether to use it or not and hummole still tastes great without it!

Last, but not least is one that’s a bit thicker than the others and more of a spread, with macadamia nuts and tomatoes. The only thing that requires any advanced planning is the soaking of your Macadamia nuts. There are a variety of reasons why it’s beneficial to soak nuts, from removing phytic acid to neutralizing enzyme inhibitors. However, for this spread, I only soaked the Macadamia nuts for around 2-3 hours, just enough to make them soft and moist and easier to blend into a spread. On one of my test runs this spread came out a most unappetizing yellow-green that resembled, well, I won’t even say. So, in order to keep this spread white-ish, I used yellow cherry tomatoes that were quite pale in color. The next time I make it I going to try mixing in some basil by hand, after I remove the spread from the blender, but this time I just put some big fresh basil leaves on top of every piece of crispbread!

So don’t let anyone tell you that you can’t triple dip – with red pepper dip, green hummole and white macadamia tomato spread you can dip, dip and dip some more!