If there is something I love almost as much as bread it is a perfect dip to go with it. Also, a soup but I have posted quite a few soups on this blog and so now we shall concentrate on dips. The theme for this week is ‘Dips for Snacks’ and as usual I slightly modified it to mean ‘Dips for Breads’ because breads are snacks too. Right? Today’s dip is one of my favorites – the classic Hummus. I already have a hummus recipe on this blog and so I modified this one with a favorite ingredient – Olives. It was delicious if I may say so myself.
Why I like this dish?
This olive hummus is a quick dip to make if you have cooked or canned chickpeas. The addition of olives gives it a lovely flavour and also a nice texture. The best part is that this olive hummus does not use any tahini. If you stay in places where tahini is not readily available, like I do, then this is such a blessing. I can eliminate the step of making tahini and get this olive hummus done in 5 minutes. Also, it is such a versatile dip that you can use it with raw veggies, chips, snacks and of course, bread. It is protein rich and guilt free which pretty much seals the deal.
Adapted from here
Makes 1 small bowl
WHAT WE NEED
200 gms Chickpeas, soaked overnight and cooked
3 tbsp Olives, pitted and chopped
4-6 Garlic cloves
2-3 tbsp Olive oil / Extra virgin olive oil
2 tsp Lemon Juice
WHAT TO DO
- To cook chickpeas, soak it overnight and then pressure cook it for 3 whistles and set aside for 20 minutes before opening the cooker
- Let the chickpeas cool down completely
- Peel and roughly chop the garlic
- Chop the olives, if you have whole olives
- Add the chickpeas, garlic, olives, lemon juice, peppercorns and salt to a mixer jar or blender
- Blend to a coarse mixture
- Taste and adjust the flavour to your liking
- While adding salt, keep in mind that the olives would also have some salt in them
- If the hummus is dry, then it needs more olive oil
- Serve with veggies or chips or pita or any bread of your choice
This is my post for the Blogging Marathon under the theme, ‘Dips for Snacks’.