- 1/4 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
- 1/2 teaspoon ground coriander
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- Place Kalamata olives and green olives in a food processor; pulse until minced.
- 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.
05/07/2018
recipepes.com
Hummus and Tapenade Sandwich Spread, recipe
PT15M
PT1H
5
455 calories