Houmous with black olives

    10 min

    A variation of the popular starter with black olives, delicious on top of crackers, toasted bread, or naan.

    2 people made this

    Serves: 4 

    • 1 1/2 (400g) tins chickpeas
    • 1 lemon, juiced
    • 2 tablespoons olive oil
    • 6 tablespoons tahini paste (sesame seed paste)
    • 3 cloves of garlic
    • 1/2 (185g) tin black olives
    • salt and pepper to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Drain liquid from the tins with the beans. You can keep a few spoonfuls to add to the spread if it turns out too thick.
    2. Transfer the beans into the bowl of a kitchen processor and pulse until creamy. Add a little liquid.
    3. Add lemon juice and olive oil. Pulse again.
    4. Add tahini and garlic. Add salt and pepper.
    5. Now add half the olives. Pulse again. Chop the remaining olives and add to the hummus.


    If you don’t have tahini paste, you can make it yourself by grinding sesame seeds with a spoonful of oil.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)