Green Olive Hummus
We also love olives: Kalamata olives, green olives, and those jumbo black olives that my husband swears have no taste (but E. and I love them anyway). So you won't be surprised to hear that green olive hummus is our very favorite type of hummus. I don't make it often, because olives are high in sodium, but when I do, it doesn't last very long. This recipe uses less tahini because the olives contain fat and cuts down on the spices so that the olives carry the flavor. If you like olives as much as we do, you'll love this hummus!
Green Olive Hummus
(makes about 4 cups)
3 large cloves garlic
2 cans (or 3 cups) chickpeas, rinsed and drained
juice of one lemon
1/2 cup green olives (stuffed with pimentos)
1 tablespoon tahini
1/4 tsp. sumac
1/8 tsp. cayenne pepper
salt, to taste
5-6 more olives
Chop the garlic in the food processor. Add the chickpeas and lemon juice, and coarsely chop. (If more liquid is needed to get the blades moving, add a tablespoon or two of water or vegetable broth.) Add the green olives, tahini, and seasonings, and process until everything is mixed. (This will not be a smooth type of hummus, but all ingredients should be well-distributed.) Taste for saltiness, and add salt if needed (the olives make it pretty salty already.) Process to blend in the salt, and then add the remaining olives. Pulse a few times just to barely chop the olives. Serve with crackers, pita bread, or crudités as desired.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free, higher-fat
posted by SusanV at 9:20 AM
13 Comments:
I'm also a huge fan of hummus, and followed a recent post where you used carrot. I now use carrot most of the time when making hummus
Great blog and who said low fat vegan food can't be delicious?
I love hummus but I don't really care for olives, but I think I may have to try them (again) in this recipe because it looks and sounds great! I like how you cut down on the tahini too.
I live on hummous as well. Often though is a quick chick peas spread but i eat pureed chick peas with sliced carrots for lunch almost every day and never get tired of it!
Yummy!
Yum .. I'm on a total green olive rampage so I will definitely try this. Thanks for sharing!
Hummus is great!
Speaking of olives, do you know how to make a Tapenade? Is it just olive oil and olives? Tastes so yummy seems like I'd need more
Have a nice night!
Teddy
Hi Susan
We're big hummous fans too. I think your recipes will inspire me to make my own hummous again. Last time I tried was maybe five years ago. I thought it was great but my daughter asked me not to do it again as she preferred the stuff from the deli. My home made pesto got the same response!
Last night I tried your Asparagus and Portobella Mushrooms with Horseradish Sauce recipe. It was the most delicious new thing I have tried in many months - so much so that I am planning to make it again tonight. (I'm a bit of a child like that if I find something truly scrummy).
What really intrigued me was the combination of ingredients which I would never have thought of using together. For example, here in the UK we tend to think of asparagus as a very delicate taste so we do not serve it with anything particularly strong flavoured- maybe some butter or olive oil or a poached egg. (I hope it is okay to mention that- I appreciate this is a vegan blog).
Likewise, I would normally use basil with tomatoes.
Horseradish is pretty much exclusively used as a condiment with roast beef (again hope that's okay to mention- it is one of the most traditional British dishes) but we don't really use horseradish as a cooking ingredient so it was wonderful to use this ingredient as an integral part of a recipe.
The result was simply wonderful. Thank you so much, Susan.
Teddy: Claudia Roden, who is one of my food heroines, lists the following ingredients for tapenade-1 lb black olives, 4 oz capers, 2 anchovy fillets, 2-3 tblsp olive oil, 4 tblsp rum, 1/2 clove garlic, pinch of thyme, small piece of bay leaf. I am sure it would be just as good without the anchovies and rum.
all the best
Fiona
Hi Vegan Pete--I'm so glad to hear you like the carrot hummus. Who would have thought that would taste so good?
Leslie--I'm afraid that if you don't like olives, you won't like olive hummus, but that's just my opinion. Olives are one of those strong tastes that you either love or hate.
T--I never get tired of anything with chickpeas, either.
You're welcome, Catherine!
Have-a-Bite: I have the most wonderful tapenade recipe that I got from one of the Moosewood books. I served it at my wedding, and for a long time, people who were at the wedding would ask me to bring it to parties. I posted it on this webpage.
Fiona--I'm so glad that you liked the asparagus with horseradish so much! I think people have much the same opinion of asparagus here--that it's delicate and light. It's fun to shake things up sometimes, isn't it!
Thanks for the recipe! I'm trying it this week for sure : )
Teddy
Where do you buy sumac? I searched locally and online and am having no luck. Thanks!
Shelly
Hi Shelly, I've found it in a Middle Eastern grocery store/restaurant here. I hope you can find it, but if you can't you can just leave it out or substitute a little lemon juice.
this looks amazing! i love hummus and olives, so what a treat.
I just came back to this post to say that this is my favorite spread EVER! I add a little more olives and I leave out the sumac (no idea what that is). I live in a country of bread and cheese eaters, and the biggest problem for new vegans is "what do you put on your bread". If I could only choose one thing, it would definitely be this hummus. It is absolutely delicious, and so good for you (I just pretend I rinse off all the salt of the olives...). Thanks Susan!
This is the most frequently used hummus recipe in this house!
(We usually use black olives)Great!
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