Best Olive Hummus 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.

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.

BLACK OLIVE HUMMUS

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.).

5-MINUTE OLIVE HUMMUS

Steps:

• Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.

BLACK OLIVE HUMMUS

Steps:

• Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.
• Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed.

HOMEMADE HUMMUS WITH OLIVE SALSA

Steps:

• In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute.
• In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
• Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.

BEST EVER CREAMY KALAMATA OLIVE HUMMUS DIP

Steps:

• In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency.

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, LEMON, AND OLIVE OIL DRESSING

Steps:

• Whisk together hummus, olive oil, and lemon juice. Season with salt and pepper. Serve on greens.

CORIANDER AND GREEN OLIVE HUMMUS RECIPE

Steps:

• Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
• Blitz in short bursts, pushing the mixture down when needed until everything is combined.
• Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
• Serve in a bowl topped with olives.

GREEN PEA HUMMUS, TEA BREEZE CARROTS, BLACK OLIVE SOIL AND TZATZIKI

Steps:

• For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
• For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
• For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
• For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
• To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.

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.

HUMMUS PITAS WITH FETA-OLIVE SALSA

Steps:

• Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside. Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

HUMMUS, TOMATO AND OLIVE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives.
• To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly.
• Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.

KALAMATA OLIVE HUMMUS

Steps:

• 1. Place all ingredients in a food processor and puree.
• 2. Add extra oil as needed until you have a smooth and thick paste.
• 3. I like to eat this with ciabatta bread cubed up for dipping. Honestly, I could eat this on just about and bread there is! YUMMY :) Enjoy!!