Olive hummus is a fast, generous dip — perfect for unexpected company, an afternoon snack, or a tapas-style table. Conchita Garbanzo Beans and Conchita Olive Oil carry it; the olives bring the punch. Whip it up, scoop it onto warm bread, and you're set.
Ingredients
• 1 can of Conchita Garbanzo Beans, drained
• 2 garlic cloves
• 1 teaspoon of cumin
• 1 cup of chopped olives (keep for garnish)
• ¼ cup of lemon juice
• 3 teaspoons of Conchita Extra-Virgin Olive Oil
• 2 teaspoon of chopped fresh basil [Optional]
• 1½ teaspoons of chopped fresh parsley [Optional]
• ¼ teaspoon of salt or to taste
• Black pepper to taste
How to make it
Add all ingredients in a food processor. Blend until smooth. If too dry, add 2 tablespoons of Conchita Garbanzo Bean liquid or Conchita Olive Oil. Reserve a few olives for decoration, transfer to a small bowl, garnish with olives, spices and a dash of olive oil. Serve with toasted pita bread or crackers. Enjoy!
