I know the holiday season is over but I still seem to have events going on every weekend this month. This has led to some entertaining and some dishes I needed to contribute to potluck tables. It’s also been one of my busiest months personally as I gear up for Baby Raho’s arrival! So, my recipes lately have needed to be quick and easy. This recipe for Classic Hummus with Mediterranean Olive Tapenade fit that bill. It’s ready for the crowd in just 10 minutes and it’s an addictive little dip.
For anyone who loves briny, salty olives this recipe will light up your life. I know that I could sit and eat olives by the dozens. Swirling it into a classic hummus balances the acidity and creates a creamy dip with a punch. By the way, if you haven’t made your own hummus at home yet, you should! It’s just 3 main ingredients and a pulse in the blender.
For more ways to enjoy your new dip here’s some inspiration:
- simply dunk pita chips or sliced vegetables
- Smear onto your bread for a turkey sandwich along with roasted red peppers and spring greens
- add to a cheese platter in a bowl to eat alongside your favorite feta, sharp cheese, or dried meat bites
…all for the love of the dish
- For the Hummus
- 1 cup ( a 16 oz can) Chickpeas (garbanzo beans)
- 2/3 cup extra virgin olive oil
- 1/2 cup Tahini
- 1/4 cup mixed green and kalamata olives
- 1 tsp salt
- 1/2 tsp pepper
- For the Tapenade
- 3/4 cup mixed green and kalamata olives
- 1/4 cup olive oil
- 1/2 tsp pepper
- Add your chickpeas, tahini, olive oil, salt and pepper to your blender or food processer. Pulse until smooth. *if you prefer your hummus smoother, you can add small increments of olive oil and blend until you reach desired consistency. You can also adjust salt and pepper as preferred.
- Add the 1/4 cup of olives into the hummus and pulse until mixed in and smooth.
- Pour out hummus into bowl and clean out your blender or food processor for the next step.
- Add your olives, 1/2 cup oil and black pepper to the blender or food processor. Pulse until almost smooth.
- Use a spoon to swirl the tapenade into the hummus. You can use as little or as much as you like. You will most likely have tapenade leftover. Use up by topping some crackers as a spread!