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
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.
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 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
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- Place all the ingredients except for the olives in the bowl of your food processor. Process until smooth and creamy, about 4-5 minutes. Stop the motor to scrape the sides, as needed. Also, feel free to add more water, a few tablespoons at a time, until your hummus reaches the desired consistency.
- Add the chopped olives and process on pulse until they are well incorporated; 5-6 short pulses should do the trick.
- Refrigerate for at least one hour before serving; garnish with a splash of olive oil, more chopped olives and a pinch of chopped parsley at the moment of serving, if desired.
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