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

	Per Serving	Total
Calories	785.4 kcals	785.4 kcals
Carbohydrates	41.8 grams	41.8 grams
Fat	62.5 grams	62.5 grams
Protein	14.2 grams	14.2 grams

Cook Time

5 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
ml

Wholegrain Mustard

Fruits

1
squeeze

Lemon Juice

1
piece

Lemon

cut into wedges for garnish

GrainsCereals

3
slice

Baguette

LegumesPulses

100
g

Chickpeas

canned, rinsed and drained

NutsSeeds

2
clove

Garlic

chopped

1
handful

Mint

fresh

1
handful

Parsley

fresh

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

1
clove

Garlic

chopped, for hummus

1
clove

Garlic

halved, for rubbing toast

OilsFats

15
ml

Olive Oil

for the tapenade

15
ml

Olive Oil

for the hummus

30
ml

Olive Oil

for toast

Vegetables

125
g

Black Olives

stones removed

Steps

Blend 125g olives, 2 chopped garlic cloves, herbs, and 15ml olive oil in a food processor until smooth.
Blend 100g chickpeas, 1 garlic clove, 15ml olive oil, lemon juice, and mustard until smooth.
Rub baguette slices with halved garlic and drizzle with 30ml olive oil.
Griddle the bread slices until toasted on both sides.
Serve the dips alongside the toast and garnish with lemon wedges.