Olive Oil Hummus

This was one of the first snacks I ever fed my babies and to this day it's their favorite thing to eat. A subtle twist on classic hummus, made with olive oil rather than tahini, you will love this simple, versatile dip.

We all love a good dip, am I right? I would say I am a lover of condiments, spreads, sauces and dips. A meal is not complete without at least one. I can't remember the first time I made hummus myself but I do know why I did, I really wasn't a fan of tahini, which is what is traditionally used to make hummus. Please try not to judge, I have since grown to love and appreciate its nutritional value as much as anyone else, but at the time it wasn't for me. However, I have always had a true love for  a good quality olive oil, so I went for it, and this dip has had it's own special place in my fridge ever since.

As you can see in the photo above, I used sprouted chickpeas for this batch of hummus which I spouted myself then cooked, but I often use dried chickpeas (soaked, boiled and rinsed) or a simple can of chickpeas, this is completely your choice*. I chose the to sprout the chickpeas for the added nutritional benefit, but that is for another post on another day. Bonus, they are just so beautiful right!?! This is the kind of stuff that really lights me up.

* I would like to note here that depending on which type of chickpeas you decide to use you may have to add a little extra olive oil to reach the desired consistency.

This hummus is only as good as the olive oil you use to make it. A good quality olive oil is a staple in my kitchen. I typically go for Spanish and Italian olive oils, but that is just my preference, which may have been influenced by my mother, as well as a trip my husband and I took to Italy. Good quality olive oil does not necessarily mean it will be expensive and can often be found in your local grocery store.

I make so many variations of this hummus, but I thought I would start here and share the basic recipe for you to enjoy. This is the one my children love with crackers, veggie sticks or on a slice of toast. This was one of their first foods, and to this day will refuse it if I have not added enough fresh garlic. I may have created a couple of food snobs, but I am certainly not complaining. 

For myself, I like to spread this on a slice of gluten free bread and top it with tomato, basil and balsamic reduction  for breakfast or use as a dip for corn chips. It can be a fun recipe to dress up and take out to a party or family dinner as an appetizer. I have even added this to warm pasta and topped with a bit of fresh Parmesan cheese for a quick lunch. 

There are endless creative possibilities when you start with a simple healthy recipe such as this. I hope you take the time to be inventive and make this hummus your own, and if you do, please share in the comments! I love to hear from you all.

Okay, get your food processor and a glass of wine, it's time to make hummus!


Olive Oil Hummus

Ingredients

• 1 1/2 cups chickpeas
• 1 clove garlic
• 1 tsp salt
• black pepper to taste
• 1/2 of a lemon
• 1/4 cup of olive oil

Instructions

1. If using dried chickpeas, soak, boil and rinse before making this recipe. If using canned chickpeas, drain and rinse well.
2. Once chickpeas are prepped, add them to the food processor along with the garlic, salt and pepper. Squeeze in some lemon, you can adjust to your taste a little later in the process so try not to add too much just yet.
3. Turn the food processor on high and slowly add the olive oil. As stated above, this is where you will have to judge for yourself exactly how much you will add. Start with 1/4 cup blending for a while before adding more until you have your desired consistency, you should not need to add more that 1/2 a cup in total. If you would still like it to be a little smoother you can add a couple tablespoons of water adding one at a time as to not overdo it.  This is also a good time for a quick taste test to see if you want more lemon, salt or pepper.
4. Once finished, use a rubber spatula to spoon into a pretty bowl and drizzle with a little more olive oil to keep the hummus from drying out. I like to top with fresh herbs before serving.
5. This hummus is good stored in the fridge in an airtight container for up to a week!

For more inspiration be sure to check out my Instagram page grace.and.jack !