Wednesday , October 27 2021
Olive Hummus

Tangy Olive Hummus

By Sara Matthews 

Serves 6


1 x 410g can of chickpeas, drained and rinsed
2 garlic cloves, crushed
8tbsp of Greek yogurt (soya yogurt can be used to make it dairy free)
juice and zest of 1/2 unwaxed lemon
1tbsp of extra virgin olive oil
few sprigs of fresh oregano, chopped
8 large pitted olives (green or black whichever you prefer, I used Kalamata olives)
pinch of salt

Place all ingredients in a food processor and blend until desired consistency – I like my houmous a little on the chunky side but blend as smooth as you like. Transfer to a bowl, garnish with chopped olives, lemon zest and a drizzle of olive oil.

Recipe published in Feast, issue 05.

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