Hummus And Olive Tapenade Spread Recipes

OLIVE HUMMUS

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

Olive Hummus image

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

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)

HUMMUS VEGETABLE SANDWICH

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

Hummus Vegetable Sandwich image

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

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

OLIVE TAPENADE

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

Olive Tapenade image

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

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

KALAMATA OLIVE TAPENADE

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Kalamata Olive Tapenade image

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

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

More about "hummus and olive tapenade spread recipes"

EASY TAPENADE RECIPE - COOKIE AND KATE

Web Dec 29, 2020 Recipe yields 1 ½ cups tapenade. Scale Ingredients 1 cup Castelvetrano olives, pitted* ½ cup Niçoise or Kalamata olives, pitted* ¼ …
From cookieandkate.com
5/5 (44)
Calories 134 per serving
Category Appetizer

In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

Hummus And Olive Tapenade Spread Recipes

OLIVE HUMMUS

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

HUMMUS VEGETABLE SANDWICH

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.

OLIVE TAPENADE

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

KALAMATA OLIVE TAPENADE

An olive tapenade without anchovies.

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