HUMMUS AND OLIVE TAPENADE SPREAD
Whip up a hummus and olive trendy app in just five minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Spread hummus on 8- to 10-inch serving plate.
- Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 75 mg
HUMMUS OLIVE SPREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Transform regular hummus into an elegant Mediterranean spread In just 10 minutes. Serve with pita bread for a great snack!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 10
Number Of Ingredients 4
Steps:
- Spread hummus on 8- to 10-inch serving plate.
- Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
OLIVE HUMMUS
Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
- Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
- Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
- Keeps refrigerated in an airtight container for 3-4 days.
Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g
HUMMUS SPREAD
Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.
Provided by Steve_G
Categories Spreads
Time 3h
Yield 1 batch, 8 serving(s)
Number Of Ingredients 8
Steps:
- For the beans: Rinse beans and pick over.
- place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
- About 2 hours.
- Drain beans and rinse.
- Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
- Drain and cool.
- For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- If it seems dry add some of the olive oil.
- For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- Add salt and pepper to taste and pulse until mixed.
- Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
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