Olive Hummus

This quick and easy Olive Hummus takes mere minutes to make the creamiest, smoothest hummus ever! Salty kalamatas and pimento-stuffed green olives in hummus is actually a match made in heaven. Healthy, vegan, and gluten free!

It’s made with chickpeas, fresh lemon juice, garlic, tahini, olive oil, olives, salt and is healthy, vegan, and packed with fiber, protein, and healthy fats. Enjoy it as a snack with whole wheat pita bread or veggies, as a spread on sandwiches or a base for chicken salad!

One of the reason I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular delicious weeknight dinner.

It’s simple to make – with fresh and basic ingredients transform into delicious homemade hummus in no time. You probably have most of these things in your pantry. It’s lusciously smooth, with a strong olive flavor and a little kick from lemon and garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita, I hope you love it as much as I do!

WHAT IS HUMMUS?

Hummus is a dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, garlic and olive oil.It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. [WIKI]

INGREDIENTS YOU NEED FOR MAKING OLIVE HUMMUS:

You will need:

  • Chickpeas: You can use canned chickpeas or can cook from scratch until slightly soften and loosen up the skins. Today I have used canned chickpeas.
  • Tahini: This gives the most prominent flavor in hummus.
  • Garlic: This recipe calls for one cloves, but feel free to double that if you would like more garlicky flavor.
  • Lemon juice: Fresh, please!
  • Olives : I absolutely love the added flavor of olives in hummus.
  • Olive oil: We will incorporate 1/4 cup into the hummus itself, and then drizzle extra on top for serving. Today I have used Rocky Mountain’s EVOO
  • Salt: I always use fine sea salt.
  • Cold water: This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.

HOW TO MAKE OLIVE HUMMUS:

To make this hummus recipe, simply:

Blend the all ingredients except olives in a food processor until smooth. Chickpeas, Tahini, cold water, olive oil, salt, garlic and lemon juice.

Blend for 3-4 minutes, or until smooth. Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.

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Give the hummus a taste, and add in extra salt, and/or lemon juice if needed. Add the chopped olives and give a quick pulse.

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Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

HOW TO SERVE?

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Spread on crackers or rice cakes as a quick snack
  • Enjoy it as a dip for carrots, celery, and other sliced veggies
  • Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!
  • Served on the side of nourish bowls
  • Mixed into pasta: similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
  • Slather it onto cute crostini to serve as an appetizer.
  • Put it at the center of your next crudité board, or serve it as part of a Mediterranean mezze platter
  • Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps, these veggie wraps, or this “club” sandwich.
  • Of course, it’s also good on its own with lots of pita.

Not only is hummus delicious, but it is also versatile, packed with nutrients and has been linked to many impressive health and nutritional benefits:

  • Hummus provides a wide variety of vitamins and minerals. It is also a great plant-based source of protein, which makes it a nutritious option for vegans and vegetarians.
  • Hummus contains chickpeas, olive oil and sesame seeds (tahini), which are proven to have anti-inflammatory properties.
  • Hummus is a great source of fiber, which can help keep you regular. Additionally, chickpea fiber may promote the growth of healthy gut bacteria, which produce butyrate — a type of fatty acid that helps nourish cells in the gut.
  • Hummus has a low glycemic index, which means it slowly releases sugar into the bloodstream. This is also aided by the resistant starch, fat and protein it contains.
  • Hummus contains chickpeas and olive oil — two ingredients that may reduce risk factors, and thus overall risk, for heart disease.
  • Hummus is a great source of fiber and protein, which may promote weight loss. Surveys have shown that people who consume chickpeas or hummus regularly are less likely to be obese, plus have a lower BMI and smaller waist circumference.
  • Hummus is naturally gluten-, dairy- and nut-free, which makes it an excellent choice for people with certain allergies and intolerances. However, people who are sensitive to FODMAPs or allergic to sesame seeds should limit or avoid it.
  • Hummus is nutritious, versatile and very easy to add to your diet

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

OLIVE HUMMUS RECIPE:

INGREDIENTS:

3 1/2 cups cooked chickpeas (garbanzo beans) or 2 canned chickpeas, rinsed and drained
1/2 cup cold water
1/2 cup tahini
1/4 cup extra-virgin olive oil
3 tbsp lemon juice
3 cloves garlic
1/2 tsp sea salt
1/4 cup kalamata olives, chopped
1/4 cup green olives, chopped

DIRECTIONS:

  1. Blend the all ingredients except olives in a food processor until smooth. Chickpeas, Tahini, cold water, olive oil, salt, garlic and lemon juice.
  2. Blend for 3-4 minutes, or until smooth. Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
  3. Give the hummus a taste, and add in extra salt, and/or lemon juice if needed. Add the chopped olives and give a quick pulse.
  4. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!
  5. 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.

RECIPE NOTES:

  1. If you cooking the chickpeas from scratch, then soak the dry chickpeas overnight and pressure cook for 3 whistle with pinch of baking soda.
  2. If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired.
  3. If you’d like the consistency to be creamier, add 1-2 tbsp more tahini.
  4. Store in an air-tight container in the fridge for up to one week.

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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