Green Olive Hummus Food

OLIVE HUMMUS

Olive Hummus image

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

Ingredients

1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
2 minced garlic cloves
1/2 teaspoon kosher salt plus more to taste
3/4 cup kalamata olives (pitted)
3/4 cup green olives with pimento
Olive oil (smoked paprika, and additional sliced olives for garnish)

Steps:

To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

CORIANDER AND GREEN OLIVE HUMMUS RECIPE

Coriander and Green Olive Hummus Recipe image

This is my favourite hummus recipe that I have developed as of late. The green olives work well to add a slightly salty note to the hummus. The way I make hummus uses less oil so I can feel less guilty about enjoying my favourite dish. Coriander is known in the States as cilantro. I came up with this recipe for my vegetarian food blog at wwww.weekendcarnivore.com .

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) can chickpeas, drained but the liquid reserved
1/4 cup tahini
3 tablespoons lemon juice
2 garlic cloves
1/3 cup fresh coriander
1/3 cup green olives, pitted
fresh ground pepper, to taste
sea salt, to taste

Steps:

Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.

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