Black Olive Hummus recipe

All Recipes Appetizers and Snacks Vegetable Olives

Ingredients

1 clove garlic
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (6 ounce) can black olives, drained and liquid reserved
¼ cup olive oil, or as needed

Nutrition Info

50.5 calories
carbohydrate: 3.7 g
cholesterol: : -
fat: 3.8 g
fiber: 0.9 g
protein: 0.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 116.2 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

20 servings

Recipe Note

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!

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