Classic Hummus with Castelvetrano Olive Tapenade

• 3/4 cup Castelvetrano olives, coarsely chopped
• 1 small clove garlic
• 1 oil packed anchovy, rinsed and dried
• 2 teaspoons salt-packed capers, rinsed and drained
• 1/4 cup fresh flat leaf parsley
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon, for juicing
• One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
• 3 tablespoons tahini
• 1 garlic clove
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons water

1. Chop 1/2 cup of the olives coarsely, and chop the remaining 1/4 cup finely.
2. Using a mortar and pestle, pound the garlic, anchovy, and the capers to a paste.
3. Add the chopped olives, parsley, and olive oil and pound lightly a few more times to combine.
4. Season with a squeeze of lemon juice, to taste.
5. Set aside.
6. In the bowl of a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth.
7. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl.
8. Pulse a few more times until incorporated and smooth.
9. Taste to adjust for seasoning and transfer to a serving dish.
10. Spoon the tapenade over the hummus and serve alongside warm pita bread.

castelvetrano olives, clove garlic, oil, salt, flat leaf parsley, extravirgin olive oil, lemon, chickpeas, tahini, garlic, extravirgin olive oil, freshly squeezed lemon juice, ground cumin, ground cayenne pepper, kosher salt, freshly ground black pepper, water

Taken from www.foodandwine.com/recipes/classic-hummus-castelvetrano-olive-tapenade (may not work)