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Jalapeño Olive Hummus

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!
Course Side
Cuisine Middle Eastern
Keyword hummus recipe, jalapeno hummus, olive hummus, vegan dip, vegan middle-eastern recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 85kcal
Author Michelle Cehn

Ingredients

  • 1 can chickpeas drained and rinsed
  • 2 spoonfuls tahini
  • 4 cloves garlic
  • juice of one large lemon
  • 2 tablespoons olive oil
  • 1 generous pinch smoked paprika
  • 1 generous pinch cumin
  • 1 generous pinch salt
  • ¼ cup black olives
  • 1 jalapeño with seeds removed
  • 1 teaspoon chives for garnish optional

Instructions

  • 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.

Nutrition

Calories: 85kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 230mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.4mg