I have made this recipe for my family for several years now and it never disappoints. My kids take it on ski trips to share with the team and everyone always loves it! They always want to know why our hummus is a dark brown color. It's the olives!
The recipe is equally great without the olives and/or feta. Wonderful with pita bread, chips, crackers, or veggies!
Ingredients
- garbanzo beans: 2 cans (15 ounce cans, drained)
- olive oil: 0.25 cup
- lemon juice: 0.25 cup
- crumbled feta cheese: 0.25 cup
- tahini: 0.25 cup (optional)
- sweet chili sauce: 0.25 cup (optional)
- pitted kalamata olives: 15 piece
- garlic: 3 clove (to taste)
- basil: 2 tsp (dried)
- ground cumin: 2 tsp
- dill weed: 2 tsp (dried)
- salt: 1 tsp
- water: 1 Tbsp (or as needed, optional)
- fresh parsley: 1 Tbsp (or as needed, chopped)
- olive oil: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.
