I have been buying Olive Hummus for years. It is my absolute favorite dip. Although, I have to say, I am not really big on hummus. But add some olives and I am in love. Actually, since I have a middle eastern background, anything with olives does it for me.
One day I decided to make my own olive hummus. It can’t be that hard, I thought. So I tried a few recipes, tweaked the ingredients a bit and came up with this simple and scrumptious recipe. I think it’s better than it’s better than the olive hummus I used to buy. It’s fresh, it doesn’t have any preservatives, it only takes 10 minutes to whip, and it definitely tastes better.
Prep time: 10 minutes
1 (15 oz) can of garbanzo beans/chickpeas drained and washed
1/4 cup kalamata olives
1/4 cup of green olives
1/4 cup of tahini
1/4 cup of extra virgin olive oil
1/4 cup of lemon juice
2 cloves of garlic peeled
1/4 teaspoon of salt
1/4 teaspoon of fresh cracked pepper
1/4 teaspoon of paprika (optional)
1/2 tablespoon of extra virgin olive oil (optional)
2 to 3 olives cut in small pieces for garnish (optional)
- 1 (15 oz) can of garbanzo beans/chickpeas drained and washed
- ¼ cup kalamata olives
- ¼ cup of green olives
- ¼ cup tahini
- ¼ cup of extra virgin olive oil
- ¼ cup of lemon juice
- 2 cloves of garlic peeled
- ¼ teaspoon of salt
- ¼ teaspoon of fresh cracked pepper
- To garnish:
- ¼ teaspoon of paprika (optional)
- ½ tablespoon of extra virgin olive oil (optional)
- 2 to 3 olives cut in small pieces for garnish (optional)
- In a food processor, combine the the first 9 ingredients.
- Process for 2 to 3 minutes until you get a creamy dip. If the dip is too thick, add ½ tablespoon of water or olive oil, until you get the desired consistency.
- To serve, place the olive hummus on a plate, drizzle with olive oil, dust a little bit of paprika, then top off with the olives.
- Enjoy with pita bread or chips.
- Store the olive hummus in an airtight container for up to a week.