Name: Quick Olive Hummus
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Lebanese
Ingredients: 3-1/2 cups canned chickpeas ((2 cans) rinsed, drained and skins removed); 1/2 cup tahini paste; 1/2 cup water; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 3 tbsp white vinegar; 3 garlic cloves, peeled and smashed with the side of a knife; 3/4 tsp salt I use Himalayan salt; 1/3 cup chopped kalamata olives; 1/4 cup chopped green olives

Instructions

3 steps

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.

Progress

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