The title alone should be able to convince you of the greatness of this dip. Original and healthy; serve with vegetable sticks or fresh bread or as a finger food appetizer in endive boats.
Συστατικά
2 1/2 cups green olives (preferably Greek), pitted, rinsed well and drained
1/2 cup cooked green lentils, drained
1 tbsp blanched almonds
2 garlic cloves, mashed in a garlic press
finely grated zest of 1 lemon (preferably organic)
1/4 cup finely chopped dill
salt and white pepper to taste
2 tbsp extra-virgin olive oil
2 Belgian endives, trimmed and broken into leaves (about 20 leaves)
julienne lemon zest and small sprigs of dill for garnish
Οδηγίες
1. Place the almonds and garlic in the bowl of a food processor and pulse on and off until the almonds are finely chopped and mealy.
2. Add the olives to the bowl and pulse on and off a few times to chop coarsely.
3. Add the cooked lentils and pulse on and off once or twice, just to break them up a little without mashing them completely.
4. Transfer the mixture to a serving bowl, toss in the dill, lemon zest, salt and pepper to taste and olive oil and stir to combine well.
5. Spoon about a tablespoon of the tapenade into each of the endive leaves. Garnish with lemon zest and dill and serve.
Tip
Red lentil can be used as well
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