This filling vegan sandwich spread goes great with hearty wheat bread and any sort of veggies. To serve, use as a sandwich spread with hearty whole wheat breads. I like it with spinach and onions, or alfalfa sprouts.
Place Kalamata olives and green olives in a food processor; pulse until minced.
Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined; cover and refrigerate, at least 2 hour or preferably overnight.
Per Serving: 74 calories; protein 2.7g; carbohydrates 5g; fat 5.2g; sodium 238.5mg.