5 Minute Homemade Hummus with Black Spanish Olives
How to make a 5 Minute Homemade Hummus with Black Spanish Olives. Loaded with flavors and super easy to make. The perfect creamy hummus.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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
- 2
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
- 3
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!