Hummus and Olive Tapenade Spread

Whip up a hummus and olive trendy appetizer in just five minutes!


2 servings


2 (7 ounce) containers regular or roasted red pepper hummus
1 (4.25 ounce) can chopped ripe olives, drained
2 tablespoons Greek vinaigrette or zesty Italian dressing
1/8 teaspoon garlic powder
chopped fresh parsley, if desired
pita bread wedges or assorted crackers, if desired


Spread hummus on 8- to 10-inch serving plate.

Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

Estimated Time

Preparation/Total Time: 5 minutes

Additional Information

Three-fourths cup chopped pitted Kalamata olives can be substituted for the ripe olives. Look for already-pitted Kalamata olives to save time.

Reserve a little of the hummus for decorating the olive layer with fun dots or swirls. You can put the extra hummus in a squeeze bottle or in a resealable plastic food-storage bag with an 1/8-inch opening cut from one corner.

Nutritional Information

1 Serving (1 tablespoon): Calories 25 (Calories from Fat 10), Total Fat 1 g (Saturated Fat 0 g, Trans Fat ncg), Cholesterol 0 mg; Sodium 75 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g, Sugars ncg), Protein 1 g; Exchanges: 1 Vegetable; Carbohydrate Choices: nc

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