As much as I love being creative in the kitchen and preparing intricate meals, sometimes a quick and easy option fits the bill. We have been crazy busy setting up our new business over the past few weeks, and as a result time has become a bit of a precious commodity. This recipe came about as Sunday night rolled around and I found myself without a pre-planned recipe to prepare.
My kids love olives, which was the base ingredient for this tapenade. I added sundried tomatoes, artichokes, basil, garlic, lemon, and olive oil, as they are some of the ingredients that first come to mind when I think about Mediterranean cuisine. I rounded out the flavours and nutrient profile with some nutritional yeast and Omega 3 rich hemp seeds. This dip is full of healthy fats that will help keep you feel satisfied for longer periods of time—one of the main things I look for when I am prepping food for three energetic kids!
We paired the tapenade with some gluten free pasta, but it could also be served as a dip for crackers, as a sandwich filling, or simply dished out on a spoon as a snack on its own!
1 can pitted black olives
1 can artichokes packed in water
½ cup sundried tomatoes (I used the ones packed in oil)
2 cloves garlic, crushed
¼ cup nutritional yeast
2 Tbsp lemon
¼ cup olive oil
1 cup fresh basil
1 tbsp hemp seeds
Salt and pepper to taste
Combine all ingredients in a food processor and process until desired consistency is achieved. I like leaving a bit of texture in mine!