Olive Tapenade & Hummus

Tapenade is a French word meaning chopped or puréed olives. It's typically made as a starter/appetizer dip, served over baguettes or on a cheese plate. Here's my simple, go to condiment, I love having on hand for unexpected guests or for a quick, flavorful snack on the weekends. Ingredients: 1 cup Mixed Olives 1/4 cup Olive Oil 1 to 2 Garlic Cloves 1/4 of a Lemon Squeezed Salt/Pepper (to taste) 1/2 Tbsp Capers (optional) Method: -Add everything to a food processor and pulse in 1 second intervals. -Open and scrape the sides of the bowl as needed, then pulse again in 1 second intervals until the Olives are 1/8 to 1/4" in size. -Pour out into a container and use on flat breads, pizzas, pastas, or my favorite way over Hummus.

**Don't have a food processor? No problem just chop everything by hand finely and mix it all together. :) Here's my quick Sesame Free Hummus (chickpea spread/dip) recipe:

Ingredients: 1 can Garbanzo Beans 1/2 Lemon (juiced) 2 Heaping Tbsp Greek Yogurt 1 lg Clove Garlic 2 Tbsp Olive Oil Salt/Pepper Method: -Drain the beans and puree all the ingredients until smooth. -Pour into a bowl or dish then garnish with parsley, paprika, a drizzle more of olive oil, and pine nuts. **Substitute beans with Cannellini Beans or any beans of choice. (Serves 4)

Combine the two and you end up with a delicious Mediterranean spread of hor d'oeuvres for your next brunch! **Bonus: It's Gluten Free! :)

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