Homemade Mediterranean Hummus

Ultra-creamy and loaded with kalamata and green olives, this hummus comes together in about 10 minutes and beats anything store-bought. Keep a batch in the fridge for snacking, spreading, or piling onto grain bowls all week.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups cooked chickpeas
  • ¼ cup tahini
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of ½ lemon
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • ¼ cup water
  • 2 ice cubes
  • ½ teaspoon sea salt
  • ½ red onion, finely diced
  • ¼ cup green olives, roughly chopped
  • ¼ cup kalamata olives, roughly chopped

Equipment

  • Food processor or high-speed blender
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Rubber spatula
  • Serving bowl

Method
 

  1. Blend all ingredients except the olives and onion until completely smooth.
  2. Pulse in the chopped onion and olives until well incorporated.
  3. Spread into a bowl, top with extra onion, olives, a drizzle of olive oil, and fresh parsley.
  4. Serve with toasted pita, crackers, or sliced veggies.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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