Black Olive Hummus Recipes
OLIVE HUMMUS
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
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
BLACK OLIVE HUMMUS
This is a sesame-free hummus that I make for a friend with allergies. It is a huge hit. You can either use pitted kalamata olives, or for a more intense flavor, you can buy black olive paste at most mediterranean groceries. Marmarabirlik salted black olive paste is my favorite.
Provided by Amy Jo in Chicago
Categories Low Cholesterol
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- All all ingredients except oils, water and salt to a food processor.
- Pulse ingredients until they start to form a paste.
- Add lemon olive oil, and turn food processor on.
- Add olive oil a tbsp at a time until you reach a smooth creamy texture.
- If the hummus is too thick, add water in teaspoons to help thin it out.
- Taste and add salt if needed. (if using olive paste, you will not need salt.).
Nutrition Facts : Calories 155.1, Fat 10.2, SaturatedFat 1.4, Sodium 491.6, Carbohydrate 14.1, Fiber 3.1, Sugar 0.1, Protein 2.9
GREEN OLIVE HUMMUS
Ordinary hummus gets an upgrade with green olives in the puree.
Provided by Food Network Kitchen
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
- With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
- Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.
BLACK OLIVE HUMMUS
My husband claims store-bought hummus is too gritty so he never liked it. But by adding extra liquids it makes it 'smooth like butta.' Now he's a hummus fan! One can of chickpeas makes so much that what used to be an expensive 'when-it's-on-sale' kind of treat is now a delicious snack I can have anytime!
Provided by Ciara
Categories Olive Appetizers
Time 10m
Yield 20
Number Of Ingredients 4
Steps:
- Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.
- Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 3.7 g, Fat 3.8 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 116.2 mg
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