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Recipe: Olive Studded Hummus (makes 24)

Appetizers and Snacks
OLIVE STUDDED HUMMUS

3 cups (1 lb. 13 oz. can) chickpeas, drained
1/2 cup tahini
1/2 cup lemon juice
1/4 cup water
3 tbsp minced garlic
2 oz. (3/4 cup) sun dried tomatoes, chopped and hydrated
water, warm - 1/2 cup
2 cups California ripe olives, whole, pitted
12 pita bread rounds
72 (2 lbs.) plum tomato slices
72 California ripe olives, sliced
1 oz. (1 cup) fresh basil, chiffonade

Combine chickpeas, tahini, lemon juice, and garlic in a food processor. Puree until smooth.

Soften tomatoes by soaking in water. Drain.

Add tomatoes and olives to chickpea mixture; process just until olives are chopped.

Cut each bread round into sixths. Spread with hummus.

Garnish each with 1 plum tomato slice, 1 olive slice and basil.

Yield: 24 (4 oz.) Servings
Source: California Olive Industry

MsgID: 3130643
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Party Recipes (5)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Party Recipes (5)
  Betsy at Recipelink.com
2 Recipe(tried): Frozen Peppermint Yogurt Cake
  Nana Lee/MA
3 Recipe: Olive Studded Hummus (makes 24)
  Betsy at Recipelink.com
4 Recipe: Rosemary Olive Chicken Fusilli (24 servings)
  Betsy at Recipelink.com
5 Recipe: Marinated Macaroni Salad (24 servings)
  Betsy at Recipelink.com
6 Recipe: Crunchy Chicken Taco Salad (24 servings)
  Betsy at Recipelink.com
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