Hummus is a classic vegan staple that many of us could never get tired of. The creamy deliciousness of chickpeas ground up with tahini, lemon, and garlic is good enough to eat on its own or on a myriad of different dishes from sandwiches to pasta. Today we’re taking it up a notch with this olive hummus recipe featuring a delicious kick of jalapeño.
This recipe was born from leftover black olives and fresh jalapeños that wouldn’t last much longer in the fridge. And thus, my 5-minute jalapeño olive hummus recipe was born. 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!Print
This creamy hummus takes just 5 minutes to make, and is a perfect dip for pita, chips, carrots, or celery, and delicious slathered onto a sandwich or wrap!
- 1 can of chickpeas, drained and rinsed
- 2 spoonfuls of tahini
- 4 cloves of garlic
- juice of one large lemon
- 2 tablespoons of olive oil
- 1 generous pinch of smoked paprika
- 1 generous pinch of cumin
- 1 generous pinch of salt
- ¼ cup of 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.
Keywords: hummus, side, sauce, appetizer, easy, vegan, vegetarian, middle eastern
The Magic of Hummus
Hummus is full of flavor and nutrients, is naturally gluten-free, and goes great on so many things! Let’s take a look at the star ingredients of this jalapeño olive hummus:
- Mighty Cool Chickpeas – Chickpeas are at the core of every great hummus recipe. High in protein, creamy, tasty, and affordable, chickpeas become even more magical when combined with tahini and lemon juice to make the base of hummus.
- Terrific Tahini – While the mighty chickpea is a crucial component of this spread but let’s not forget abut tahini! Made from ground sesame seeds, tahini is loaded with protein, fiber, and various vitamins and minerals. It’s especially high in copper which helps with regulating blood pressure and iron absorption!
- Good Ol’ Garlic – Garlic is one of the easiest ways to take a dish from meh to amazing! Packed with vitamins B6 and C along with active compounds that work to prevent hypertension, garlic is good for so much beyond just adding flavor to food! If you have trouble digesting garlic raw, try roasting or sautéeing it instead.
- Lovely Lemon – While quite strong on its own, lemon is a key component to countless sauces and recipes. With plenty of Vitamin C, lemon helps to aid the immune system against ailments and also helps with digestion. Since it’s highly acidic, it’s great for extending the shelf life of culinary creations as well!
- Awesome Olives – Olives are not only delicious but help the body to fight free radicals with polyphenol antioxidants. They’re also rich in vitamin E which helps keep skin healthy.
- Hot Jalapeños – Jalapeños are great for adding flavor to dishes and also contain plenty of vitamins B6 and C!
Storing Your Jalapeño Olive Hummus
Homemade hummus will last about 4 to 5 days in the refrigerator when kept in an airtight container. Hummus also freezes quite well—just defrost overnight in the refrigerator! Just be sure not to fill your container all the way to the top since hummus expands as it freezes.
For more delicious plant-powered recipes, I hope you’ll check out my cookbook, The Friendly Vegan Cookbook.
More Splendid Spreads to Try:
Jalapeño olive hummus recipe and photos by Michelle Cehn. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth. Please note that this article contains affiliate links which support our work at World of Vegan!