Black Olive Hummus

Black Olive Hummus

4
Ciara 1

"My husband claims store-bought hummus is too gritty so he never liked it. But by adding extra liquids it makes it 'smooth like butta.' Now he's a hummus fan! One can of chickpeas makes so much that what used to be an expensive 'when-it's-on-sale' kind of treat is now a delicious snack I can have anytime!"

Ingredients

10 m servings 51 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • Store in a plastic container and keep refrigerated. Also try with green olives or both. Serve in a dip bowl with a drizzle of olive oil and a whole or sliced olive on top for garnish or snack on it right out of the container.
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Reviews

4
  1. 4 Ratings

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perfect match

Wow. That was awful. It was so watery, I didn't even attempt to put olive oil in it. And, the flavor . . . I like olives, but this just did not taste good.

So inexpensive to make and better than store bought. You can add xtra oil or the olive liquids to taste. And 1 med clove of garlic is plenty. We just love it!

This was not watery if made correctly, and imo really good.