This ultra-creamy Mediterranean hummus is the perfect 10-minute appetizer! It is zesty, salty, herby, and loaded with Kalamata and green olives. You can keep it in the fridge to have as a healthy snack throughout the week. Use it as a spread, dip, or topping on your buddha bowls! This hummus recipe is sure to wow any dinner party and it is 10 times better than store-bought!
Chickpeas cooked 1.5 cups ( soak beans overnight and cook at medium-high- turn to low for 45 min)
¼ cup Tahini
1 clove Garlic
2 tbsp olive oil
1 tbsp apple cider vinegar
Juice of half a Lemon
2 tsp Oregano
1 tsp thyme
¼ cup Water
2 Ice Cubes
½ tsp sea salt
½ Red Onion finely diced
¼ cup Green Olives roughly chopped
¼ cup Kalamata Olives roughly chopped
Gather all of your ingredients and a high-speed blender. Or Food processor
Add in all of the ingredients except for the olives and red onion and blend until completely smooth.
Once the hummus is smooth add in the chopped red onion and olives and pulse until they are well incorporated.
Serve your hummus in a large bowl, spreading it out to the edges with a spoon. Top with extra onions, olives, a drizzle of olive oil, and a few sprigs of parsley.
Serve with toasted pita, crunchy crackers, or sliced veggies, and enjoy!