Recipe by yourlocalwonderwoman
"This recipe is satisfying, inexpensive, and takes only 5 minutes to put together. I like this for late-night snacking or when last-minute company comes by for cocktails. Serve with fresh veggies or pita wedges. Store leftovers covered in the refrigerator for up to one week."
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1 (15 ounce) can
garbanzo beans, drained
pimento-stuffed Manzanilla olives
extra-virgin olive oil
chopped fresh basil
1 1/2 teaspoons
chopped fresh parsley
salt, or to taste
ground black pepper, or to taste
This is my favorite hummus. So much better than the one in the supermarket. I omitted the basil and next time will reduce the lemon juice but it is a definite keeper.
Easy, great flavor!
Loved this recipe! Last time used artichoke hearts instead of olives and a little oil from the jar, basil and extra garlic. Yum!!
Like others I used less lemon juice and omitted the basil. Instead I added extra garlic and crushed red pepper. It came out delicious, and so quick and easy! YUM!
This is delicious! I just made it and can't wait to have some tonight. I let all the flavors sit for an hour before tasting. My 4 yr old twins gave it a thumbs up too!
I made this as written and it tastes great. It's a good no-tahini hummus.
LOVE this recipe and it was super easy! I however, did not add basil or parsley. I love green olives and this is my new FAV hummus!
Like the Eagle!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
5-Minute Olive Hummus
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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