Description
This Greek-inspired olive hummus is a creamy, flavorful appetizer topped with olive pesto, fresh herbs, and chopped olives, perfect for dipping with veggies or pita.
Ingredients
Units
For the Hummus
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 3 cloves garlic, peeled
- Zest and juice of 1-2 medium lemons
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
To Top
- 1/2 cup olive pesto (recipe below)
- Chopped fresh herbs (such as oregano and parsley) for garnish
- Chopped olives for garnish
For the Olive Pesto
- 1 cup pitted Mediterranean olives
- 1 cup flat-leaf Italian parsley
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Instructions
- In a food processor, combine the garbanzo beans, tahini, garlic, lemon zest and juice, salt, and pepper.
- Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue processing until the hummus is smooth and creamy.
- In a clean food processor, combine the olive pesto ingredients and process until a chunky paste forms, scraping down the sides as needed.
- Transfer the hummus to a serving bowl and top with olive pesto, chopped fresh herbs, and chopped olives.
- Serve with fresh veggies, pita, or crackers for dipping.
Notes
For a smoother texture, blend the hummus longer. Store leftover hummus in an airtight container in the refrigerator for up to 5 days. You can make the olive pesto by hand using a mortar and pestle if you prefer. Serve with a variety of dippers like fresh veggies, pita, or crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 0