Sun Dried Tomato Hummus and Black OliveTapenade

• Vegan
• Gluten free

• Produce

  • 2 tbsp Flat leaf italian parsley, fresh
  • 1 16 oz can Garbanzo beans
  • 1 clove Garlic
  • 1 Lemon, juice of small
  • 1/2 cup Sun dried tomatoes in oil and herbs

• Condiments

  • 1 15oz can Black olives

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Pine nuts, roasted

Found on theorganickitchen.org

Description

Ingredients

• For Sun Dried Tomato Hummus
• 1 - 16 oz can garbanzo beans, no liquid
• ½ cup sun dried tomatoes in oil and herbs (and more for garnish)
• ⅓-1/2 cup extra virgin olive oil (start with ⅓ and add more if needed, I usually add)
• juice of ½ a small lemon
• sea salt to taste
• 1 tablespoon roasted pine nuts (for garnish)
• For Black Olive Tapenade:
• 1 clove garlic, peeled
• 1 - 15oz can black olives
• 2 Tablespoons fresh flat leaf Italian parsley
• juice of half a small lemon
• 2 Tablespoons extra virgin olive oil
• Toothpicks
• 20 Medjool dates, pitted
• 4 oz soft goat cheese
• 10 strips of thin sliced bacon, cut in half
• Optional:
• jalepeno
• brown sugar
• sea salt
• Fruits:
• Cantaloupe slices alone and wrapped in prosciutto, green and purple grapes, fresh pears, sliced, and assortment of olives.
• Breads and Crackers:
• Sliced toasted baguettes, crackers, pita (fresh and chips), tortilla chips
• Cheeses:
• Aged gouda and raw gouda cut into cubes.
• Greek feta sprinkled with Mediterrean oregano
• Soft goat cheese topped with fig spread (link above) I always have the deli cut about 4 oz off a log of fresh soft goat cheese.
• Fresh crumbled feta (preferably sheeps milk) :
• 8 oz feta, mix with chopped jalepeno (start with a teaspoon and add more to taste) or mix with chopped sun dried tomatoes to taste. I also like to combine the two! Tomatoes and jalepeno together.
• Drizzle cheese mixture with extra version olive oil and use to spread on crackers, or as a dip for chips or pita.

Directions

• For hummus:
• Place drained garbanzo beans and tomatoes in the food processor. Give it a whirl. Add lemon juice through top and process. Add olive oil. Process, add a pinch of sea salt. Check the consistency and add more olive oil a little at a time if needed. When hummus is the right consistency, taste. Add more salt of necessary. Place in a bowl and garnish with chopped sun dried tomatoes and pine nuts. Serve with sliced Persian cucumbers, carrots, cherry tomatoes, red peppers, flatbreads, pita chips, tortilla chips etc.
• For Tapenade:
• Place garlic in processor and pulse till minced. Add all other ingredients and process till olives are evenly chopped forming a course paste. Serve on bread and crackers.
• Preheat oven to 400 degrees F. Place parchment paper on cookie sheet.
• Slice dates almost end to end. Pull out pit. Use a small spoon to put a little goat cheese into date. Wrap with half a slice of bacon and run a toothpick through (side to side) to hold bacon on place. Place on parchment cover cookie sheet and bake for 20 minutes. Remove toothpicks, serve.
• Variations: Before baking roll in brown sugar or sprinkle with sea salt. If you want a spicy bacon wrapped date, mince jalepeno and add a teaspoon or two to the goat cheese before filling dates.