Olive Tapenade with Hummus
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.
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