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Olive Hummus

Olive Rosemary Hummus

Course Appetizer
Cuisine appetizer, easy appetizers, hummus, olive appetizer, olive hummus
Prep Time 20 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 1 can of chickpeas*
  • 2 heaping tablespoons of tahini
  • 1/3 cup chopped black olives plus a few for garnish
  • 1/3 cup chopped green olives plus a few for garnish
  • 1/4 cup olive oil I used rosemary-infused olive oil plus more for drizzling
  • 1/2 teaspoon of kosher salt start with 1/2 teaspoon and then if it's not enough for your taste, sprinkle in a bit at a time
  • 2 teaspoons chopped fresh rosemary

Instructions

  1. Place all the ingredients and about half of the oil in a food processor and blend.
  2. Drizzle in the rest of the oil while blending. You can use more oil if you like the hummus really smooth. I like mine somewhat chunky.

  3. When hummus is smooth, pulse on the chopped rosemary.

  4. Transfer to a bowl, drizzle with olive oil, and garnish with olives.

  5. Serve with crackers or pita bread.

Recipe Notes

*The hummus will be a bit smoother if you rub off and separate the transparent shells from the chickpeas. But if you are in a hurry or don't have the patience, the result is still delicious.