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5 Minute Homemade Hummus with Black Spanish Olives

By Albert Bevia


Segorbe, VC, ES

 Segorbe, VC

Recipe Level

Prep Time

5 Mins




About Recipe

This hummus is an absolute knock-out, loaded with flavors and that classic creamy texture. The added black Spanish olives really lift the flavors of the hummus and the combination of ingredients have the perfect balance.


2 cups jarred chickpeas

1/2 cup black Spanish olives pitted

3 cloves garlic

1 tsp fresh lemon juice

1/2 tsp dried cumin

1/3 cup extra virgin Spanish olive oil

pinch sea salt

freshly cracked black pepper

1/3 cup cold water

pita breads for dipping

Cooking Procedure


n n n n Drain 1 14 ounce (400 grams) jar of cooked chickpeas and rinse them under cold running water, once they´re fully cleaned shake off any excess water and add them to a food processor reserving a couple for garnishing later on, also rinse 1/2 a cup of black pitted Spanish olives, shake off any excess water and to the food procesoor with the chickpeasn n n n n n Add 3 cloves of garlic that have been peeled and cut in half into the food processor along with 1 teaspoon of fresh lemon juice, a generous 1/2 teaspoon of dried cumin, a generous 1/2 teaspoon of sea salt, freshly cracked black pepper and 1/3 cup of extra virgin Spanish olive oil, cover the food processor and run it for about 1 minute until everything is well combinedn n n n n n With the motor still running slowly pour in 1/3 cup of cold water and pulse until you reach a creamy texture, then transfer to a bowl and garnish the hummus with some chickpeas, freshly chopped black olives, a drizzle of extra virgin Spanish olive oil and some freshly chopped chives, serve with cut up pita breads, enjoy!n n nnn  n


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