Olive hummus is a soft chickpea-based pâté flavored with taggiasca olives. I love taggiasca olives. I could finish a whole jar by myself. This olive hummus is a tasty variation of the traditional recipe. Hummus is good. It’s a perfect appetizer to serve with crostini, and I often prepare it especially in the nice season. For this reason, I like to pair it with different ingredients each time to bring new flavors to the table. Olive hummus is out of this world. I’ve told you.
Not to be missed
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Ingredients
- 11 oz cooked chickpeas
- 1 tbsp tahini sauce
- 1 tbsp extra virgin olive oil
- 3.5 oz taggiasca olives
- to taste garlic powder
- 1/2 lime (juice)
- to taste water
- 1 pinch salt
Tools
- 1 Food Processor Kitchen Aid
- 1 Bowl
- 1 Spatula
Steps
Drain the chickpeas from their brine, rinse them under running water and remove the skin that covers them (if you find cooked and skinned chickpeas, you can skip this step). Transfer them to the food processor with the taggiasca olives, add salt, the juice of half a lime, garlic powder, and a couple of tablespoons of water. Blend until you obtain a creamy consistency and add another 2-4 tablespoons of water if necessary, to achieve a smooth cream. Then incorporate a tablespoon of oil. Cover with plastic wrap, with reusable fabric lids or with the bowl’s lid if it has one, and let it rest in the fridge for at least an hour before serving with a few olives for decoration and a drizzle of oil.
