Who doesn't love a creamy, delicious hummus recipe? This tangy version brings a flavour explosion from green olives and sun-dried tomatoes - it's addictive!
Hummus has been a real life saver for me. Ten years ago I started eating a vegetarian diet which then naturally morphed into a vegan diet, and of course there were some habits that were trickier to break than others. Like dairy (I think everyone can relate - at least that's the sticking point I hear from most of my clients!). But hummus is a wonderful substitute for cheese, butter or mayonnaise on sandwiches, pizza, pasta, crackers, veggie plates, baked veggies, and buddha bowls to name a few.
Homemade Hummus Ingredients
Better than store bought and super easy to make, this hummus takes only a few simple ingredients and a few minutes to whip up. For the basic recipe, you'll need these ingredients: chickpeas, tahini, lemon, and garlic. Plus the magic with homemade hummus is you can customize the texture, spiciness, tanginess, and viscosity to your exacting preference.
Chickpeas - of course you can make hummus by soaking and cooking dry chickpeas, but I usually just grab a tin of my favourite chickpeas. They are fast, convenient, and delicious. Pro Tip: Save the liquid from canned chickpeas (fridge or freezer), to make incredible vegan dessert recipes (aqua faba)!
Tahini - aka sesame seed paste. I've recently discovered the wonderful world of tahini, and I'm obsessed. I've been going through the BIG tubs super fast. Mostly because of this family favourite - Sweet and Spicy Tahini Sauce!!!! In a hummus recipe, tahini adds flavour and texture. It keeps forever, and can be used in dressings, drizzles, and sauces, baking, desserts, etc.
Before I gave up dairy, I made an olive and sun-dried tomato cream cheese dip that was a family favourite. I've happily discovered, it's just as good or better swapping hummus for the dairy. This tangy, tomato and olive flavour combo is incredible, it will change your hummus game forever - no joke!
How to Serve Hummus
Skip the cheese and serve this tangy, tomato and olive hummus on a charcuterie board with crackers. Or serve it on a veggie and dip plate. Your guests will rave!!
Use hummus in place of mayo, mustard or butter.
Try it with these Favourite Baked Falafels
Quick dinner idea - try this Tangy Tomato Pasta recipe
Hummus transforms this Hold the Cheese Pizza!. It creates a beautiful cheese and dairy-free pizza that will surprise and delight.
When you have someone to impress or feeling a little extra, try this incredible, Epic Tofu and Veggie Sandwich recipe that will knock your socks off.
I hope you'll enjoy serving and eating this tangy tomato and olive hummus as much as we do!
Tangy Tomato and Olive Hummus Recipe
- food processor
- ¾ - 1 cup hummus*
- ½ cup green olives with pimentos, whole
- ⅓ cup sun-dried tomato, rough chop
- ½-1 tsp hot pepper flakes, to taste
- 4-10 leaves fresh basil, chopped
- Use your favourite store-bought brand of hummus or make this Quick Delicious Hummus recipe.
- Pat excess oil from the sun-dried tomato between a couple sheets of paper towel before chopping.
- Add hummus, olives, and tomatoes in the bowl of the food processor - pulse until well combined (no big chunks). Stir in red pepper flakes by hand.Recommend adding a clove or two of garlic if your store-bought hummus does not have garlic. For a more intense olive-tomato flavour, use only ¾ cup hummus in recipe.Rough chop basil (4-10 leaves depending on the size of the leaves) and sprinkle over top.
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