Olive Tapenade Hummus Recipe
If you like Boar's Head Olive Tapenade Hummus Dip, then you will love this homemade recipe too. Serve it with pita chips or veggie sticks.
Servings: 6 people
Ingredients
- 1 cup chickpeas drained and rinsed
- 1 cup pitted brine-cured black olives or pitted brine-cured kalamata olives
- 1 tablespoon brine-cured capers
- 2 cloves garlic
- 2 tablespoons tahini paste
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt or to taste
- ½ teaspoon cumin powder
- ½ teaspoon red pepper flakes
- 2 tablespoons Ice-cold water
Instructions
- Add all the ingredients to a blender or a food processor.
- Blend to make smooth hummus. Scrape the sides of the blender a few times while blending.
- Add some more ice-cold water if needed to blend the hummus.
- Check for salt and lemon juice and add more if needed.
- Transfer the hummus to a serving bowl. Drizzle some extra virgin olive oil and top with chopped parsley, red pepper flakes, cooked chickpeas, and olives.
- Serve with pita or any other crackers.
Video
Notes
This hummus can be made with green olives too.
Nutrition
Calories: 214kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 589mg | Potassium: 128mg | Fiber: 3g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
