One of the beauties of home cooking is that the more you do it, the less you need to rely on recipes. You can start using your intuition and the ingredients you already have in your kitchen to whip together delicious food.
That’s exactly what I did with this hummus. I knew I had the essentials—chickpeas and tahini, and decided to wing it with the rest. I had a quarter cup of black olives that I needed to use up, and some fresh Jalapeños that wouldn’t last much longer in the fridge. And thus, my 5-minute jalapeño olive hummus recipe was born.
When you do this—break away from recipes and let your senses guide you—that’s when amazing new food discoveries happen!
I was blown away by the deliciousness of this hummus, which will be a staple in my home going forward. I hope you love it as much as I do!
- 1 can of chickpeas, drained and rinsed
- 2 spoonfuls of tahini
- 4 cloves of garlic
- Juice of one large lemon
- 2 tablespoon olive oil
- 1 generous pinch smoked paprika
- 1 generous pinch cumin
- 1 generous pinch salt
- 1/4 cup black olives
- 1 jalapeño, with seeds removed
- 1 teaspoon chives for garnish (optional)
- In a food processor (or Blendtec blender using the "twister" jar) add all ingredients except the olives and jalapeño. Blend thoroughly until rich and creamy.
- Add the black olives and jalapeño and pulse a few times until thoroughly combined, and chopped into small pieces.
- Serve garnished with a sprinkle of paprika and some chopped chives, alongside pita, chips, or carrots and celery.
- If it's too thick, add a drizzle or water or extra oil.
- For an oil-free version, simply omit the olive oil! You may need to add a drizzle of water in it's place if the hummus is too thick.