Quick Olive Hummus
Try this Quick Olive Hummus recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 tbsp white vinegar
- 1/2 cup tahini paste
- 3/4 tsp salt (i use himalayan salt)
- 2 cans (3-1/2 cups) chickpeas rinsed, drained and skins removed
- 3 garlic cloves peeled and smashed with the side of
- 1/3 cup chopped kalamata olives
- 1/4 cup chopped green olives
- Carbohydrate 11.8309100033564 g
- Cholesterol 0 mg
- Fat 42.3637333850688 g
- Fiber 4.45800006936638 g
- Protein 7.10816666681435 g
- Saturated Fat 5.8757866738103 g
- Serving Size 1 1 cup (162g)
- Sodium 338.99633333622 mg
- Sugar 7.37290993399004 g
- Trans Fat 1.55850666806765 g
- Calories 434 calories
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.
