Coriander And Green Olive Hummus Recipes

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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

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

LEMON & CORIANDER HUMMUS



Lemon & coriander hummus image

Hummus is so easy to make and beats shop-bought varieties every time. Try it with vegetable crudités in your packed lunch

Provided by Good Food team

Categories     Lunch, Side dish

Time 5m

Number Of Ingredients 7

2 x cans chickpeas in water, drained
2 fat garlic cloves , roughly chopped
3 tbsp Greek yogurt
3 tbsp tahini paste
3 tbsp extra-virgin olive oil , plus extra
zest and juice 2 lemons
20g pack coriander

Steps:

  • Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
  • Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium

GREEN OLIVE HUMMUS



Green Olive Hummus image

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

1 large clove garlic
1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola
One 15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup parsley leaves
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt
Pita chips, crackers or crudites, for serving

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.

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

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.

GREEN OLIVE AND CORIANDER RELISH



Green Olive and Coriander Relish image

Categories     Condiment/Spread     Food Processor     Olive     No-Cook     Vegetarian     Quick & Easy     Summer     Chill     Coriander     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 tablespoon coriander seeds
a 9 1/2-ounce jar green olives (about 2 cups), rinsed and pitted
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment

Steps:

  • In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

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