Garlic Hummus with Olive Tapenade
Equipment
- Food Processor or High-Speed Blender Essential for getting that smooth, creamy hummus texture. If you don’t have one, a potato masher and some elbow grease can work in a pinch for a more rustic version.
- Baking sheet For roasting the garlic. You can use foil if you're short on tools.
- Knife & cutting board For prepping your ingredients.
- Serving bowl A shallow one works best for that classic hummus presentation.
Ingredients
For the Garlic Hummus:
- 1 15-ounce can of chickpeas, drained and rinsed
- 3 tablespoons tahini stirred well
- 2 tablespoons extra virgin olive oil
- 1 large lemon juiced
- 3 garlic cloves roasted (for mellow sweetness)
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 4 tablespoons cold water to adjust consistency
For the Olive Tapenade:
- ½ cup pitted Kalamata olives
- ¼ cup green olives
- 1 tablespoon capers
- 1 small garlic clove
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
Roast the Garlic
- Preheat your oven to 400°F. Wrap the garlic cloves in foil and roast for about 10 minutes until soft and golden. Let them cool.
Make the Hummus
- In your food processor, combine chickpeas, tahini, roasted garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time until you reach a creamy consistency.
Prepare the Tapenade
- In a clean processor (or rinse the first one!), pulse together the olives, capers, raw garlic, lemon juice, and olive oil until coarsely chopped. Don’t over-process—you want some texture.
Assemble
- Spoon the hummus into a shallow bowl, swirl the top with the back of your spoon, and drizzle olive oil into the dips. Spoon the tapenade over the center and scatter parsley if using.
Serve
- Pair it with warm pita, fresh veggies, or even grilled chicken breast if you're mixing and matching with chicken breast recipes for a protein boost.