– 5 Minute Homemade Hummus with Black Spanish Olives –
I´m serious, I could container after container of hummus all day long! Hummus is such an incredible spread, filled with heart-healthy chickpeas and you can flavor it with so many different flavors. In this recipe we´re making a 5 Minute Homemade Hummus with Black Spanish Olives. This hummus is an absolute knock-out, loaded with flavors and that classic creamy texture. The added black Spanish olives really lift the flavors of the hummus and the combination of ingredients have the perfect balance. In this hummus I used no tahini, so for all of you that are allergic to sesame, you´re good to go here. Even though no tahini was used, the flavors are still spot-on and you won´t even miss the tahini. The only thing you need to make this hummus (besides the ingredients 🙂 ) is a food processor.
– The Perfect Creamy Hummus Everytime! –
Some people swear by removing the skins from the chickpeas to achieve a creamy hummus. While this method works, it´s a very time-consuming and tedious job. I have found that leaving the skins on doesn´t really affect the creaminess of hummus. The secret is to always add your olive oil first, pulse everything together until well combined and then slowly pour in your second liquid (I used cold water) and pulse the hummus until you reach that perfect creamy texture. By simply adding the second liquid in slowly after everything has already been combined is what will help you achieve that beautiful creamy texture. Watch the video below on how to make this 5 Minute Homemade Hummus with Black Spanish Olives or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make this 5 Minute Homemade Hummus with Black Spanish Olives
5 Minute Homemade Hummus with Black Spanish Olives
- 2 cups jarred chickpeas
- 1/2 cup black Spanish olives pitted
- 3 cloves garlic
- 1 tsp fresh lemon juice
- 1/2 tsp dried cumin
- 1/3 cup extra virgin Spanish olive oil
- pinch sea salt
- freshly cracked black pepper
- 1/3 cup cold water
- pita breads for dipping
Drain 1 14 ounce (400 grams) jar of cooked chickpeas and rinse them under cold running water, once they´re fully cleaned shake off any excess water and add them to a food processor reserving a couple for garnishing later on, also rinse 1/2 a cup of black pitted Spanish olives, shake off any excess water and to the food procesoor with the chickpeas
Add 3 cloves of garlic that have been peeled and cut in half into the food processor along with 1 teaspoon of fresh lemon juice, a generous 1/2 teaspoon of dried cumin, a generous 1/2 teaspoon of sea salt, freshly cracked black pepper and 1/3 cup of extra virgin Spanish olive oil, cover the food processor and run it for about 1 minute until everything is well combined
With the motor still running slowly pour in 1/3 cup of cold water and pulse until you reach a creamy texture, then transfer to a bowl and garnish the hummus with some chickpeas, freshly chopped black olives, a drizzle of extra virgin Spanish olive oil and some freshly chopped chives, serve with cut up pita breads, enjoy!
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