Olives are a great source of healthy fats and we usually love olives with our meals. I asked my husband what flavour hummus he fancied this week and he mentioned why not use olive! So here we are.
This hummus is not really suitable for really young children if the olives are really salty, the hummus might be too salty. I have some other hummus recipes below if you want to make something yummy for your youngest.
The hummus is:
Delicious on a cracker or in a salad bowl!
Blend the chickpeas, tahini, olives, olive oil, splash of water and seasoning of choice.
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Smoked Kalamata Olive Hummus (Vegan + Gluten Free)Print This
- 150g chickpeas
- 70g kalamata olives (I used smoked kalamata olives from Sainsbury's*)
- 1 tbsp dark tahini
- 1 tbsp light tahini
- 2 tbsp extra virgin olive oil
- Juice of quarter of a lime
- 1 tsp of herbs of choice, I used thyme
- 1/2 tsp - 1 tsp sea salt (to taste, if olives are salty use less salt)
- 1/2 tsp cayenne pepper (optional)
- Splash of water to desired consistency
- If you are using dried chickpeas, make sure you’ve soaked and cooked them according to instructions.
- Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
- Add a little of the spring water at a time to desired constancy.
- Store in an airtight container in the fridge for up to 3 days.
*You can also use smoked oil, smoked oak water, smoked sea salt or smoked paprika, have fun with it!