Hummus with olives

Name: Hummus with olives
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Ingredients: 480 g chickpeas; 3 tablespoons tahini; 4 tablespoons olive oil; 1 pc lemon; 2 cloves garlic; 1 teaspoon cumin; 45 ml water; 1 teaspoon salt; 60 g black olives; sweet paprika; parsley

Jakub SýkoraVegetableLebanese Cuisine x se líbilo

Hummus with olives combines creamy chickpeas, tahini and black olives into a fresh no-cook dip. The olives add a salty depth that contrasts nicely with the smooth base. You can make it in fifteen minutes and serve it with pita or vegetables. Adjust the salt and lemon to taste.

Příprava: 15min

Vaření: 0min

CELKOVÝ ČAS: 15min

Step by step process

Preparation

1
For hummus with olives, drain the chickpeas from the can and rinse them in a sieve under running water.
2
Peel and press the garlic cloves, squeeze the juice from the lemon, and finely chop the black olives.

Blending

3
Put the chickpeas, tahini, pressed garlic and lemon juice into a blender and blend into a thick mass.
4
While blending, add ice-cold water and olive oil a spoonful at a time until the mixture turns creamy and fluffy.
TIP:
While blending, add ice-cold water in small increments. Cold water will help emulsify and preserve a fresh flavor, yielding a smooth, silky paste.
5
Stir in the ground cumin, salt and most of the chopped olives, blend briefly again and taste.

Serving

6
Spread the finished hummus into a bowl, scatter the remaining olives on top, drizzle with olive oil and sprinkle with ground sweet paprika and parsley.