Chickpea Olive Tapenade

Christmas is over, but that means it’s just a week till New Years. Which also means tons of holiday parties are still on their way! Appetizers are one of my favorite items to make, and they work perfectly for social gatherings. Tapenade is one of these hors d’oeuvres that I’ll be setting out this year.

I’m not a huge olive fan, but there’s something about tapenade that I absolutely love. And in a few chick peas, and this salty, olivey spread somehow turns me into an olive’s biggest promoter.

Smear the spread on your favorite cracker or small piece of bread, and you’ve got a compact finger food packed full of flavor. Enjoy.

Chickpea Olive Tapenade

-2 garlic cloves, peeled
-1 1/2 cups oil-cured olives (I like to use a mix of black and green)
-2 Tbsp. capers
-2 Tbsp. lemon or lime
-1/4 cup olive oil
-1 1/2 tsp. dried thyme
-1 cup chick peas, plus 1/2 cup set aside
-1/4 cup pimentos or chopped roasted red peppers
-Freshly ground pepper

Process garlic cloves in food processor. Add olives, capers, lemon/lime, thyme, and 1 tbsp. olive oil. Puree into a smooth paste. Add 1 cup chickpeas, and puree while drizzling in remaining olive oil. Remove paste from food processor. Stir in remaining chick peas and pimentos. Season with freshly ground pepper. Serve with crackers, crudites, pita, or crusty bread.