5 Minute Olive Hummus Recipes

5-MINUTE HUMMUS

5-Minute Hummus image

Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, "Israeli Soul," the two came up with this smart version, done in a fraction of the time of the original. It's just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal.

Provided by Krysten Chambrot

Categories dinner, easy, lunch, quick, snack, weekday, beans, dips and spreads, appetizer, side dish

Time 5m

Yield 4 generous cups

Number Of Ingredients 7

Ingredients

1/4 garlic clove
Juice of 1 lemon, about 1/4 cup
1 (16-ounce) jar tahini
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1 1/2 cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed

Steps:

Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

Nutrition Facts : @context http, Calories 977, UnsaturatedFat 53 grams, Carbohydrate 74 grams, Fat 67 grams, Fiber 25 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 9 grams

OLIVE HUMMUS

Olive Hummus image

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

Ingredients

1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
2 minced garlic cloves
1/2 teaspoon kosher salt plus more to taste
3/4 cup kalamata olives (pitted)
3/4 cup green olives with pimento
Olive oil (smoked paprika, and additional sliced olives for garnish)

Steps:

To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

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