Hummus and Tapenade Sandwich Spread recipe

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Ingredients

¼ cup pitted Kalamata olives, drained
2 tablespoons pitted green olives
1 (8 ounce) container hummus
1 tablespoon tahini
1 teaspoon minced fresh Italian parsley
1 teaspoon minced fresh rosemary
½ teaspoon ground coriander
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper

Nutrition Info

74 calories
carbohydrate: 5 g
cholesterol: : -
fat: 5.2 g
fiber: 2 g
protein: 2.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 238.5 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Place Kalamata olives and green olives in a food processor, pulse until minced.

  2. Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined, cover and refrigerate, at least 2 hour or preferably overnight.

Recipe Yield

8 servings

Recipe Note

This filling vegan sandwich spread goes great with hearty wheat bread and any sort of veggies. To serve, use as a sandwich spread with hearty whole wheat breads. I like it with spinach and onions, or alfalfa sprouts.

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