This olive dip is a nice alternative to hummus or any of my previous bean dips. Traditional tapenade can include an anchovy but I didn't bother. I did add some red pepper flakes though.
Tapenade
Makes 6 (50g serving)
Ingredients:
- 225g / 8oz olives, pitted and drained
- 15ml / 1tbsp olive oil
- 2tbsp capers, drained
- 1tsp mixed herbs, dried
- 30ml / 2tbsp lemon juice
- 1/4tsp garlic powder
- 1/4tsp red pepper flakes optional
- 1tbsp water (optional)
Method:
In a food processor, blend together all the ingredients until smoothly combined.
Pour into a container and store in the fridge.
Serve on rice cakes or with chopped vegetables. ENJOY!
Nutritional Information:
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