Today we prepare the hummus recipe with cherry tomatoes and olives, a chickpea cream typical of Middle Eastern cuisine, enriched with tahini sauce, lemon juice, garlic, and spices. It can be enjoyed as an appetizer, spread on bread or crostini, or as a side dish for raw or cooked vegetables. In this recipe, the hummus is made even more flavorful with the addition of cherry tomatoes and green olives, which add color and freshness to the dish. A simple and quick idea to prepare an original and delicious hummus. Hummus with cherry tomatoes and olives is a vegetarian and vegan recipe, also suitable for those on a gluten-free or lactose-free diet. It is a nutritious and healthy preparation, rich in proteins, fibers, vitamins, and minerals. Hummus is a way to consume chickpeas, a legume that is good for the heart, immune system, and digestion. Furthermore, the tomatoes and olives bring antioxidants, unsaturated fatty acids, and a lot of flavor to the dish. The hummus recipe with cherry tomatoes and olives is therefore tasty and beneficial, to be tried in every season. Below I leave you with other very fresh recipes.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the hummus recipe with cherry tomatoes and olives
- 17 oz canned chickpeas
- 1 cup cherry tomatoes (previously roasted in a static oven for 30 minutes at 392°F)
- 1.75 oz green olives (pitted)
- 1 tsp paprika
- 1 tsp ground turmeric
- 1 clove garlic
- 1 sprig basil
- 1/2 lemon juice
- 1 tbsp tahini
- to taste salt
- to taste pepper
- 6 tbsp extra virgin olive oil
Tools for the hummus recipe with cherry tomatoes and olives
- 1 Blender
- 1 Bowl
- 1 Spoon
- 1 Teaspoon
Steps
To prepare the hummus recipe with cherry tomatoes, drain the chickpeas and save the aquafaba from one can, which is the drained water from a can of chickpeas. Transfer the chickpeas into a blender,
add 100 g of previously roasted cherry tomatoes,
the pitted olives,
a teaspoon of paprika,
a teaspoon of turmeric,
a clove of garlic,
the basil sprig and the juice of half a lemon,
the tahini, adjust salt and pepper and
pour some aquafaba (chickpea water) according to the consistency you want to obtain and blend everything, add more water if it seems too thick.
Transfer the mixture into a large bowl and make grooves with the help of a spoon.
Garnish the hummus with the reserved cherry tomatoes,
some olives
and drizzle with extra virgin olive oil.
Now, just grab some bread
to enjoy a great hummus for a super aperitif.
Hummus with cherry tomatoes and olives can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container. It can also be frozen, but it will lose some texture and flavor. To defrost it, just leave it at room temperature for a few hours and then mix it well
