Avocado Dip and Olive Tapenade with Griddled Garlic Pittas

A fresh avocado dip and savory olive tapenade served with warm, garlic-infused griddled pitta breads.

Vegetarian Vegan Healthy Quick Appetiser Avocado Olives

Estimated Nutrition

Calories

846.3

kcal / serving

1692.6 kcal total

Carbs

52.7g

per serving

105.4 g total

Fat

69.1g

per serving

138.2 g total

Protein

12.3g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

rinsed

Fruits

piece

Avocado

peeled and stone removed

0.5

piece

Lemon

juice only

piece

Lemon

zest only

GrainsCereals

piece

Pitta Bread

mini

NutsSeeds

pinch

Chilli Flakes

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

handful

Flat leaf Parsley

fresh

clove

Garlic

chopped for oil

OilsFats

Olive Oil

for the tapenade

Olive Oil

for the pittas

Vegetables

piece

Tomato

chopped

100

Black Olives

stones removed

Method

Blend half the avocado with lemon juice in a food processor until smooth.

Fold chopped avocado, tomatoes, and chilli flakes into the smooth mixture and season.

Transfer the avocado dip into a small serving bowl.

Blend tapenade ingredients in a food processor until almost smooth and place in a bowl.

Mix chopped garlic and olive oil in a small bowl with salt and pepper.

Brush the mini pittas with the prepared garlic oil.

Griddle the pittas on both sides in a smoking hot griddle pan.

Serve the hot pittas alongside the avocado dip and olive tapenade.