Best Hummus And Olive Tapenade Spread Recipes

OLIVE HUMMUS

Olive Hummus image

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

Ingredients

1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
2 minced garlic cloves
1/2 teaspoon kosher salt plus more to taste
3/4 cup kalamata olives (pitted)
3/4 cup green olives with pimento
Olive oil (smoked paprika, and additional sliced olives for garnish)

Steps:

To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

HUMMUS VEGETABLE SANDWICH

Hummus Vegetable Sandwich image

Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 15m

Number Of Ingredients 5

Ingredients

2 slices whole-wheat bread
1/4 cup store-bought hummus
1 tablespoon store-bought tapenade (olive spread)
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Steps:

Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

Nutrition Facts : Calories 344 g, Fat 14 g, Protein 11 g

OLIVE TAPENADE

Olive Tapenade image

You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 14

Number Of Ingredients 9

Ingredients

1 1/2 cups pitted kalamata or ripe olives
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired
Assorted crackers, if desired

Steps:

Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g