Olive Tapenade and Hummus with Garlic Toast

Blend olives, herbs, and chickpeas into dips; serve with griddled garlic-rubbed baguette slices and fresh lemon wedges.

Vegetarian Healthy Quick Appetizer Mediterranean

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

41.8g

per serving

41.8 g total

Fat

62.5g

per serving

62.5 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Fruits

squeeze

Lemon Juice

piece

Lemon

cut into wedges for garnish

GrainsCereals

slice

Baguette

LegumesPulses

100

Chickpeas

canned, rinsed and drained

NutsSeeds

clove

Garlic

chopped

handful

Mint

fresh

handful

Parsley

fresh

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

chopped, for hummus

clove

Garlic

halved, for rubbing toast

OilsFats

Olive Oil

for the tapenade

Olive Oil

for the hummus

Olive Oil

for toast

Other

125

Black Olive

stones removed

Method

Blend 125g olives, 2 chopped garlic cloves, herbs, and 15ml olive oil in a food processor until smooth.

Serve the dips alongside the toast and garnish with lemon wedges.

Griddle the bread slices until toasted on both sides.

Rub baguette slices with halved garlic and drizzle with 30ml olive oil.

Blend 100g chickpeas, 1 garlic clove, 15ml olive oil, lemon juice, and mustard until smooth.