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18 April, 2018

Olive Tapenade Hummus

Comments : 1 Posted in : cheap, chickpeas, dip, easy, food, healthy, hummus, Mediterranean, snack on by : Jeanette Rueb Tags: , , , , , , , ,

I’ve really been into making hummus lately. Buying it in batches at the store, with the amount of it I can eat in a week, gets expensive quickly. Making it at home is way cheaper, even with this recipe, which is the most expensive because of the tapenade. Of the three I’ve made so far, this one is my favorite recipe. The other two, my spicy hummus and my roasted red pepper hummus, are definitely worth trying out! The olives make for a refreshing, versatile spread that’s a good source of protein, which means it’ll keep you full longer than some chips and sour cream dip. Plus, since hummus contains no dairy, it’s safe to take with you on the go, even if it gets warm!

Ingredients
15 oz Garbanzo beans
1 1/2 tbsp Tahini
1 small Lemon, juiced
3 cloves Garlic, minced
1 tsp Red wine vinegar
3/4 cup Olive tapenade
Bean water (as needed)
1/2 tsp Cumin
1/4 tsp Cayenne
Salt & Pepper to taste (start with 1/4 tsp each)

In a food processor, combine all ingredients, adding bean water from the can of chickpeas until you reach your desired consistency (I suggest starting with about a tablespoon of it). Transfer into a resealable, airtight container and store in the fridge. If you can, let the hummus sit for a day before consuming so the flavors have time to mingle. Enjoy on sandwiches, crackers, or toast!

1 COMMENT

One thought on : Olive Tapenade Hummus

  • April 18, 2018 at 5:58 pm

    If you don’t have tapenade (or can’t get it easily), it’s pretty easy to make: for the amount in this recipe, combine 3/4 cup pitted Kalamata olives with 3-5 cloves of garlic, and mince or chop them in a food processor.

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