Olive tapenade and hummus with garlic toast Recipe

Olive tapenade and hummus with garlic toast Recipe

  • 125g/4½oz black olives, stones removed
  • 2 garlic cloves, chopped
  • handful fresh mint
  • handful fresh parsley
  • salt and freshly ground black pepper
  • 1-2 tbsp olive oil
  • 1 garlic clove, chopped
  • 100g/3½oz canned chickpeas, rinsed and drained
  • 1-2 tbsp olive oil
  • squeeze lemon juice
  • 1 tsp wholegrain mustard
  • salt and freshly ground black pepper
  • 3 slices baguette
  • 1 garlic clove, halved
  • 2 tbsp olive oil
  • lemon wedges, to garnish
  1. For the olive tapenade, place all of the tapenade ingredients into a small food processor and blend until almost smooth. Spoon into a small serving dish.
  2. For the hummus, place all of the hummus ingredients into a small food processor and blend until almost smooth. Spoon into a small serving dish.
  3. For the garlic toast, rub each slice of baguette with garlic and drizzle with olive oil. Heat a griddle pan and griddle the baguette slices until toasted on both sides.
  4. To serve, place the toast onto a serving plate with the bowls of olive tapenade and hummus alongside. Garnish with lemon wedges.
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