Recipe: Olive Hummus

You know what? It is freaking cold outside. And usually wet. (That's Oregon for ya.)

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This means no more spontaneous bike rides. My babes nose gets really red and cold. This also means that we aren't going to just up and go to Trader Joe's. They have some great snack foods for a fun day out on the bike. We recently had an olive hummus that was awesome... so here's my go at it. With a lot more olives and a lot less fat. Making it a lot more awesome in my opinion!

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(With some warm homemade whole wheat pita bread? That recipe will be up tomorrow!) 

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If you're not a huge fan of green olives try this with kalamata olives or another favorite - I bet it would be awesome!

Olive Hummus

1 can garbanzo beans (chickpeas) drained and rinsed

1 teaspoon tahini

juice of 1/2 small lemon

1/4 - 1/2 cup water

2 cloves garlic

1/2 cup green olives (manzinilla/ Spanish olives)

1/4 teaspoon cayenne powder

salt to taste

  • Throw everything into a food processor or blender and blend until smooth. You can reserve 1/4 cup of olives and add them in at the last second for a chunkier hummus if you like. 
  • Add salt to taste (olives can be quite salty so don't add any until you taste it first!) 
  • Refrigerate any leftovers for 3-4 days. 
  • Enjoy with pita bread, veggies or on a sandwich!
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