Best Green Olive Hummus Recipes

Green Olive Hummus image

Provided by Food Network Kitchen

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 9

1 large clove garlic
1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola
One 15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup parsley leaves
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt
Pita chips, crackers or crudites, for serving

Steps:

Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.

Coriander and Green Olive Hummus Recipe image

Provided by Sarah_Jayne

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can chickpeas, drained but the liquid reserved
1/4 cup tahini
3 tablespoons lemon juice
2 garlic cloves
1/3 cup fresh coriander
1/3 cup green olives, pitted
fresh ground pepper, to taste
sea salt, to taste

Steps:

Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.

Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki image

Provided by Rusty Hamlin

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 30

One 16-ounce can chickpeas
1/2 pint frozen green peas, blanched
6 tablespoons extra-virgin olive oil
1 tablespoon tahini
Zest and juice of 1 lemon
1 sprig mint
Salt and pepper
1/2 pint oil-cured black olives, pitted
1/3 cup panko breadcrumbs
1/4 cup rolled oats
1/4 cup toasted pistachios
1 tablespoon butter
Pinch espresso powder
1/2 large cucumber, peeled
4 radishes
1/2 cup sugar snap peas
1/2 cup Greek yogurt
3 tablespoons crumbled feta
1/2 tablespoon chopped fresh dill
Juice and zest of 1/2 lemon
Salt and pepper
1 cup citrus tea
Zest of 1/2 lemon
Zest of 1/2 lime
Zest of 1/2 orange
2 tablespoons honey
1 teaspoon ground coriander
Salt and pepper
1 large carrot, bias cut
Toast points, for serving

Steps:

For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.