Olive Hummus
The perfect party appetizer! Homemade hummus with olive pesto and all the fixins!
- Prep Time: 15-20 mins
- Cook Time: 0 mins
- Total Time: 15-20 mins
- Yield: Serves 12 1x
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Hummus:
- 15-ounce can garbanzo beans, drained and rinsed
- ¼ cup tahini (sesame seed paste)
- 3 cloves garlic, peeled
- Zest and juice of 1-2 medium lemons
- ¼ teaspoon each coarse salt and ground black pepper
- ½ cup olive oil
Olive Pesto:
- 1 cup pitted Mediterranean olives
- 1 cup flat-leaf Italian parsley
- 1 teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
Crudités:
- 5-6 cups veggies, trimmed
- 2-3 pita rounds, cut into wedges
Instructions
- In a food processor, combine beans, tahini, garlic, lemon, salt and pepper. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings.
- In a clean food processor, combine olive pesto ingredients and process until a chunky paste forms, scraping the sides of the bowl as needed.
- Place hummus in a serving bowl and top with pesto. Serve on a platter with veggies and pita wedges.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 306
- Sugar: 3g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg