🍋 Mediterranean Green Olive Hummus
Q&A Style Recipe
Q: What ingredients do I need?
A:
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1 can (15 oz / 425 g) chickpeas (drained & rinsed)
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1 cup green olives (pitted)
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2 tbsp tahini (sesame paste)
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2–3 tbsp lemon juice (freshly squeezed)
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2 cloves garlic (roasted or raw, to taste)
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3 tbsp extra virgin olive oil
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2–4 tbsp cold water (for creaminess)
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½ tsp ground cumin
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Salt, to taste
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Garnish: chopped parsley, sliced olives, drizzle of olive oil, paprika or sumac
Q: How do I make it?
A:
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In a food processor, add chickpeas, tahini, lemon juice, garlic, cumin, and green olives.
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Blend until coarse, then slowly stream in olive oil while blending.
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Add cold water a little at a time until smooth and creamy.
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Taste and adjust salt, lemon, or tahini.
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Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley, paprika, and more olives.
Q: How can I serve it?
A:
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With warm pita bread or pita chips
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As a dip for fresh veggies (carrots, cucumber, bell peppers)
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Spread on sandwiches or wraps
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As part of a mezze platter with falafel, dolmas, and tabbouleh
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 4–5 days. Stir before serving.
Q: Can I make it without tahini?
A: Yes! You can substitute with Greek yogurt, cashew butter, or just add extra olive oil for creaminess.
