This creamy jalapeño olive hummus takes just 5 minutes to make. It's a perfect dip for pita, chips, carrots, or celery, and delicious slathered onto a sandwich or wrap!
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.
Notes
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.