Citrus Tapenade and Hummus Crostini
Wine Recommendation
Ruffino Prosecco
Ingredients
- 1 lemon
- 1 (12-oz) jar roasted red peppers, drained
- 1 (9-oz) jar pitted kalamata olives, drained
- 1 (3.5-oz) jar capers, drained
- 2 shallots, minced
- ¼ cup olive oil
- 3 Tbsp chopped fresh parsley
- 2 Tbsp orange juice
- 4 cloves garlic
- 1 Tbsp chopped fresh oregano
- 1 tsp crushed red pepper
- 1 (17-oz) container plain hummus
- 1 (9.7-oz) pkg multigrain crispbread
Instructions
- Grate zest and squeeze juice from lemon. Pulse roasted peppers, olives, capers, shallots, oil, parsley, lemon zest and juice, orange juice, garlic, oregano, and red pepper in a food processor or blender until finely chopped. Chill up to 3 days.
- Spread desired amount of hummus on crispbread just before serving. Top with desired amount of citrus tapenade.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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