Hummus with Green Olive Tapenade – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 (15.5 oz) can garbanzo beans (chickpeas)
• Pinch of baking soda
• 1 tbsp extra virgin olive oil, plus more for blending
• ¼ tsp freshly ground cumin
• 1 tbsp tahini
• 2 tsp roasted garlic puree*
• 2 tbsp lemon juice, plus more to taste
• ½ tsp sea salt, plus more to taste
• 1 ½ cups pitted Castelvetrano olives, drained
• 1 bunch each parsley, tarragon, and oregano or marjoram
• 2 bunches chives
• 1 tbsp capers, drained
• 2 medium garlic cloves
• Zest of 2 lemons
• 2 tsp roasted garlic pureé
• ½ tsp red chili flakes, chopped finely
• ¼ cup mild-tasting extra virgin olive oil, or a 50-50 blend of olive and grapeseed oils
• Sea salt to taste