OLIVE TAPENADE HUMMUS RECIPES
CLASSIC HUMMUS WITH CASTELVETRANO OLIVE TAPENADE RECIPE ...
Bright-green Castelvetrano olives add a sharp, sweet, and briny finish to this classic hummus. Slideshow: More Hummus Recipes
Provided by Sarah Bolla
Categories Vegetables
Total Time 20 minutes
Yield Makes about 3 cups
Number Of Ingredients 17
Steps:
- Chop 1/2 cup of the olives coarsely, and chop the remaining 1/4 cup finely. Using a mortar and pestle, pound the garlic, anchovy, and the capers to a paste. Add the chopped olives, parsley, and olive oil and pound lightly a few more times to combine. Season with a squeeze of lemon juice, to taste. Set aside.
- In the bowl of a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl. Pulse a few more times until incorporated and smooth. Taste to adjust for seasoning and transfer to a serving dish. Spoon the tapenade over the hummus and serve alongside warm pita bread.
HUMMUS AND OLIVE TAPENADE SPREAD RECIPE - BETTYCROCKER.COM
Whip up a hummus and olive trendy app in just five minutes!
Provided by Betty Crocker Kitchens
Total Time 5 minutes
Prep Time 5 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Spread hummus on 8- to 10-inch serving plate.
- Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.
Nutrition Facts : Calories 25 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 tablespoon, SodiumContent 75 mg
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- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
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