Olive Hummus
Servings 3 cups +/-
Equipment
- Food Processor
Ingredients
- 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
- ½ cup tahini
- ½ cup water
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 3 tbsp white vinegar
- 3 garlic cloves minced
- Sea salt to taste
- ⅓ cup kalamata olives chopped, plus more for garnish, if desired
- ¼ cup Castelvetrano green olives chopped, plus more for garnish, if desired
Instructions
- Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface. Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus.
- Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.
- Add the chopped olives and pulse only 5-6 times so they will still have texture.
- Refrigerate for 30-60 minutes before serving.
- To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.