Olive tapenade and hummus with garlic toast
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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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.
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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.
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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.
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To serve, place the toast onto a serving plate with the bowls of olive tapenade and hummus alongside. Garnish with lemon wedges.
Ingredients
For the olive tapenade
- 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
For the hummus
- 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
For the garlic toast
- 3 slices baguette
- 1 garlic clove, halved
- 2 tbsp olive oil
- lemon wedges, to garnish
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