Olives, tahini and fresh herbs are mixed with houmous creating a filling, vegan spread perfect for sandwiches or flatbreads.
1 person made this
35g pitted Kalamata olives, drained
20g pitted green olives
225g prepared houmous
1 tablespoon tahini
1 teaspoon finely chopped fresh flat leaf parsley
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon ground coriander
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper
Method Prep:20min › Extra time:2hr › Ready in:2hr20min
Place Kalamata olives and green olives in a food processor; pulse until very finely chopped.
Combine olives, houmous, tahini, parsley, rosemary, coriander, garlic powder, onion powder and pepper together in a bowl until thoroughly combined; cover and chill in the fridge for at least 2 hours, or preferably overnight.