Hummus Olive Spread Recipes

OLIVE HUMMUS

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.

HUMMUS AND OLIVE TAPENADE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

HUMMUS OLIVE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.

LAYERED HUMMUS DIP

Steps:

• Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.

HUMMUS SPREAD

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

GREEN OLIVE HUMMUS

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.