Ingredients
1 Can of Chickpeas (or 15oz dried)
2 tablespoons Water
4 tablespoons Olive oil, plus some for garnish
half cup Kalamata olives (pitted)
4 Large garlic cloves
2 tablespoons Tahini
1 Lemon
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Compact sous vide circulator with app — Bluetooth control, 1100W
Modern Israeli cooking — hummus technique, salatim, grilled meats
Stone-ground whole sesame — runny, smooth, for best hummus
Pit cherries and olives — jam, clafoutis, pie, tapenade
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Compact sous vide circulator with app — Bluetooth control, 1100W
Modern Israeli cooking — hummus technique, salatim, grilled meats
Stone-ground whole sesame — runny, smooth, for best hummus
Pit cherries and olives — jam, clafoutis, pie, tapenade
You're reading one of recipes available free. Full library with Gastronome.
If using dried chickpea's, soak these fully immersed in water in the fridge overnight, they need to be very soft before blending. Juice one whole lemon, dispose of the flesh. Place all ingredients, including lemon juice & half your olives in the food processor. Blend together for a few minutes until all the contents become a smooth paste. About 3 minutes. Finely chop the remainder of olives. Scoop out blended hummus into an airtight container, garnish with olive oil, and the remaining chopped olives. Store in the fridge to cool for at least an hour before consuming, as it taste so much better chilled. * Will keep in an airtight container in the fridge 4-5 days.