Olive Hummus
Add a little savory to your hummus by adding olives or even an olive tapenade!
Ingredients
- 1 15 oz. chickpeas, canned or 1.5 cups of cooked chickpeas
- 1 lemon, juiced
- 1-2 garlic cloves
- 1/4 cup tahini
- 2 to 3 tbsp ice cold water
- 1 tsp cumin, ground
- 2 tbsp olive oil, extra-virgin plus more for serving
- salt to taste
- 1/4 cup olives, pitted or olive tempanade
- olives, roughly chopped for garnishing
- Parsley, finely chopped for garnishing optional
Instructions
- Blend the garlic, lemon juice, and salt and let it sit for ideally 10 minutes (if you have the time) to remove the sharpness from raw garlic and process together for 30 secs.
- Add in tahini and process while at the same time drizzling in the ice water as it blends together for 1 minute until creamy. Add more water if too thick. Scrape the sides in between.
- Rinse the chickpeas if using from the can and add to the mixture along with cumin, salt, and olives or olive tempanade. Process while drizzling in the olive oil from the top simultaneously and let it go to work for a straight 5 minutes! Add in more olive oil as needed or ice water to thin it out. Taste and season accordingly!
- For serving add chopped olives, parsley, and a drizzle of olive oil!
Notes
- You can even cheat by taking traditional hummus and blend with olives! I won't tell!
- Serve with my homemade lavash chips!