Hummus & Tomato Tapenade
Servings: 16 servings
Dip your pita points in our Hummus and Tomato Tapenade! Dei Fratelli Chopped Tomatoes with Onion & Garlic combine with pimento green olives, and Dijon mustard for a delicious topping for our homemade hummus made with canned chickpeas, garlic, and extra virgin olive oil. This recipe is the perfect way to enjoy your favorite snack with ingredients you have right at home.
Ingredients:
FOR TOMATO TAPENADE:
- 1 (14.5 oz.) can Dei Fratelli Chopped Tomatoes with Onion & Garlic
- 1 Garlic Clove
- 1 Tbsp. Capers, rinsed
- 1 tsp. Dijon Mustard
- 1 tsp. Lemon Juice
- 1/2 tsp. Marjoram, dried
- 1/2 lb. Pimento Stuffed Green Olives, drained, juice reserved
- 2 Tbsp. Reserved Olive Juice
- 2 Tbsp. Extra Virgin Olive Oil
- 4 Basil Leaves, snipped
FOR HUMMUS:
- 4 Garlic Cloves
- 1 Lemon, juiced
- 2 Cups Canned Chickpeas, drained and rinsed
- 1 Cup Ice
- 3/4 Cup Hot Water
- 1 1/2 tsp. Kosher Salt
- 1 tsp. Paprika
- 1/4 tsp. Cumin
- 1/3 Cup Tahini
- 1/4 Cup Extra Virgin Olive Oil
Instructions:
FOR TOMATO TAPENADE:
- Combine garlic, capers, Dijon, lemon juice, marjoram, and reserved olive juice in a food processor. Grind ingredients down to a smooth consistency.
- Add half of Dei Fratelli Chopped Tomatoes with Onion & Garlic and half of the olives to the food processor and pulse 6 times. Scrape down the sides of the food processor.
- Add the remaining tomatoes and olives and pulse 3 more times. Scrape down the sides again.
- Place the olive mixture in a bowl and fold in the snipped basil leaves and olive oil.
FOR HUMMUS:
- Add garlic cloves and lemon juice to a food processor or blender and pulse. You may need to scrape down the sides once or twice.
- Place the chickpeas in a small saucepan. Add water to just cover the beans and cook on high until boiling.
- Strain the beans from their liquid and add to a food processor or blender with 3/4 cup hot water.
- Pulse the beans for 4 minutes. Scrape down the sides and add the spices. Pulse for an additional 4 minutes.
- Pour in the tahini and oil. Pulse for 2 minutes. Add the ice and let the processor run for 2 more minutes.
- Serve with Tomato Tapenade.
Chef's Tip:
Take a double dip on your next picnic and serve alongside crunchy veggies or classic pita chips!
