Hummus with Olive Tapenade

Hummus with Olive Tapenade

Serves: 12

Ingredients:

Preparation:

Hummus:

  • 29-oz can chick peas, drained & rinsed
  • 1/4 cup water
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • 1 small garlic clove
  • 1/2 tsp salt

Olive Tapenade:

  • 4 oz assorted pitted olives (about 3/4 cup)
  • 4 oz roasted red bell peppers, well drained (about 1/2 cup)
  • 1/4 cup fresh parsley
  • 1 Tbsp olive oil
  • 1 small garlic clove
  • 1 seedless cucumber

For hummus, fit food processor with multipurpose blade. Add chick peas, water, olive oil, lemon juice, garlic, and salt; process on HIGH until smooth, scraping down as needed.

Spoon hummus onto serving platter.

For tapenade, fit food processor with mini bowl and mini multipurpose blade. Add olives, peppers, parsley, olive oil, and garlic; PULSE until coarsely chopped. Spoon tapenade over hummus.

Fit food processor with adjustable slicing blade. Using medium setting (3), slice cucumber. Arrange cucumber slices around edge of hummus. Serve with pita bread wedges or thinly sliced baguette, if desired.

Cook's Notes

Pita bread wedges or thinly sliced baguette, optional

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