Recipe by Sarah_Jayne
This is my favourite hummus recipe that I have developed as of late. The green olives work well to add a slightly salty note to the hummus. The way I make hummus uses less oil so I can feel less guilty about enjoying my favourite dish. Coriander is known in the States as cilantro. I came up with this recipe for my vegetarian food blog at wwww.weekendcarnivore.com .
- 1 (14 ounce) can chickpeas, drained but the liquid reserved
- 1⁄4 cup tahini
- 3 tablespoons lemon juice
- 2 garlic cloves
- 1⁄3 cup fresh coriander
- 1⁄3 cup green olives, pitted
- fresh ground pepper, to taste
- sea salt, to taste
Directions See How It's Made
- Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
- Blitz in short bursts, pushing the mixture down when needed until everything is combined.
- Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
- Serve in a bowl topped with olives.