This olive hummus recipe is smoky and briney, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast - made without tahini. It's vegan, gluten free, and SO yummy!
1/2cupkalamata olivespitted, plus extra for garnish
1/2cupgreen olives with pimentopitted, plus extra for garnish
2tablespoonolive oilplus extra for garnish
214 ounce canNo-Salt-Added Chickpeassave the canning liquid
3clovesgarlic
1/2teaspoonsmoked paprika
1/4teaspoonCrushed Red Pepper Flakes
1lemonjuiced
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Instructions
Add all of the ingredients to a food processor or high speed blender. Add 1 tablespoon of the chickpea canning liquid, save the rest.
Pulse on low and increase speed. Blend until hummus is a smooth consistency. If your hummus is too thick, add another tablespoon of the chickpea canning liquid at a time until it's smooth and creamy.
Top hummus with an extra drizzle of olive oil and chopped olives. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.