Homemade Hummus With Olive Salsa Recipes

Steps:

• Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

Steps:

• To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
• Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
• Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
• Keeps refrigerated in an airtight container for 3-4 days.

Steps:

• Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside. Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

Steps:

• All all ingredients except oils, water and salt to a food processor.
• Pulse ingredients until they start to form a paste.
• Add lemon olive oil, and turn food processor on.
• Add olive oil a tbsp at a time until you reach a smooth creamy texture.
• If the hummus is too thick, add water in teaspoons to help thin it out.
• Taste and add salt if needed. (if using olive paste, you will not need salt.).