Olive Tapenade Hummus

Olive Tapenade Hummus is beautifully smooth and creamy, yet somehow light and fluffy. `Thanks to tahini is super nutty and tangy with fresh lemon juice and garlic.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Mediterranean

Servings 8 people

Calories 150 kcal

Ingredients

2 cups chickpeas
3 + 5 cloves garlic
1 small onion
to taste salt
2 tbsp Chicken Bouillon Powder
1-2 tbsp baking soda optional
2 tbsp tahini
2-3 tbsp olive oil
2-3 tbsp lemon juice
9- 10 pieces kalamata olives

Instructions

In a medium size pan, add 2 cups of chickpeas, 5 cloves of garlic, 1 small onion, and salt to taste, the chicken bouillon powder and cover with water.
Boil the chickpeas for 20 - 25 minutes with the ingredients until is soft and tender. When they seem kind of overcooked, that's better for dips.
Add chickpeas and all the ingredients in a blender or food processor and combine them until smooth and creamy.
Adjust olive oil until it has the desired consistency.

Keyword easy hummus, hummus recipe with olive, kalamata olive tapenade, olive tapenade hummus, olive tapenade hummus recipe, weekday lunch