Hummus With Olives and Pepperoncini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This is great as a dip for a party or just on some bread as a quick lunch. A bit more adventurous than the standard hummus. For the smoked paprika you can use either hot or mild, your choice. For the olives I like to use a mix of green and black. Use the best quality extra virgin olive oil you can afford - it really shines in this recipe. I use garlic powder in this recipe because when I make it with fresh garlic no one can get near me for the next 12 hours. If you want to use fresh garlic, just substitute 2 cloves of fresh garlic, chopped, for the garlic powder, and get ready for some seriously delicious garlic breath! Ingredients:
1 (15 1/2 ounce) can chickpeas, drained & rinsed |
2 tablespoons tahini |
1 tablespoon fresh lemon juice |
3 tablespoons extra virgin olive oil |
1/4 cup chopped olive |
1 pepperoncini pepper, seeded & chopped |
1 -2 teaspoon pepperoncini brine |
1 tablespoon fresh parsley, chopped |
1/4 teaspoon garlic powder |
1/2 teaspoon smoked paprika |
1 1/2 teaspoons cumin |
1/8-1/2 teaspoon salt |
1/2 teaspoon pepper |
1 -2 ounce water (or liquid from chickpeas) |
chopped parsley |
olive oil |
paprika |
Directions:
1. Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
2. With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others - ).
3. Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
4. If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
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