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Olive Tapenade with Hummus - State of Well-Being With Carlisa Krenek
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Olive Tapenade with Hummus

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Ingredients
  

  • 6 oz. jar manzanilla olives, drained
  • 6 oz. jar pitted Kalamata olives drained
  • 1/4 cup fresh roughly chopped parsley
  • 2-3 cloves garlic
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt
  • fresh cracked pepper

Instructions
 

  • Add all ingredients to a food processor.
  • Pulse untileverything is well minced and combined, scraping sides as needed.
  • Season to taste with salt and pepper.

Notes

Serve over homemade hummus or organic store bought hummus.