Hummus With Olives And Pepperoncini Recipes
5-MINUTE OLIVE HUMMUS
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.
Provided by yourlocalwonderwoman
Categories Appetizers and Snacks Vegetable Olives
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 11.9 g, Fat 8.3 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 423.6 mg, Sugar 0.3 g
HUMMUS WITH OLIVES AND PEPPERONCINI
This is great as a dip for a party or just on some bread as a quick lunch. A bit more adventurous than the standard hummus. For the smoked paprika you can use either hot or mild, your choice. For the olives I like to use a mix of green and black. Use the best quality extra virgin olive oil you can afford - it really shines in this recipe. I use garlic powder in this recipe because when I make it with fresh garlic no one can get near me for the next 12 hours. If you want to use fresh garlic, just substitute 2 cloves of fresh garlic, chopped, for the garlic powder, and get ready for some seriously delicious garlic breath!
Provided by xtine
Categories Beans
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
- With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ).
- Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
- If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
Nutrition Facts : Calories 754.1, Fat 43, SaturatedFat 5.8, Sodium 1857.4, Carbohydrate 78.5, Fiber 17, Sugar 2.1, Protein 19.4
BLACK OLIVE HUMMUS
My husband claims store-bought hummus is too gritty so he never liked it. But by adding extra liquids it makes it 'smooth like butta.' Now he's a hummus fan! One can of chickpeas makes so much that what used to be an expensive 'when-it's-on-sale' kind of treat is now a delicious snack I can have anytime!
Provided by Ciara
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 20
Number Of Ingredients 4
Steps:
- Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.
- Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 3.7 g, Fat 3.8 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 116.2 mg
9-LAYER GREEK DIP
Instead of the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy-and it is. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5-1/2 cups
Number Of Ingredients 10
Steps:
- In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 210mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GREEK HUMMUS PITA BITES
Greek Hummus Pita Bites are the perfect bite sized appetizer for your summer back yard BBQ or party. Pita bread is topped with roasted red pepper hummus and a Greek salad mixtures of tomatoes, feta cheese, kalamata olives, cucumber, pepperoncini.
Provided by Julia
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Cut the pita bread into 16 triangles and arrange on a large platter or baking sheet.
- Spread a thin layer of the roasted red pepper hummus on one side of each pita triangle.
- In a medium mixing bowl mix together the feta cheese, tomatoes, cucumber, olives, pepperoncini, extra virgin olive oil and oregano.
- Top each pita triangle with the Greek salad mixture.
- Serve immediately or refrigerate in an airtight container.
More about "hummus with olives and pepperoncini recipes"
GREEK SALAD HUMMUS SANDWICH - SAVING ROOM FOR DESSERT
From savingdessert.com
Reviews 25Category Main CourseServings 4Estimated Reading Time 4 mins
- In a small bowl combine the sliced onion with 1 tablespoon lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste. Set aside.
- In a separate small bowl combine the feta, olives and 1 tablespoon olive oil and smash lightly with a fork until blended.
- Top with the sliced cucumber, tomato and onion. Drizzle the onion marinade on the 4 remaining slices of bread and spread with hummus. Season with salt and pepper and fold both sides together.
LOADED BAKED GREEK CHICKEN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
5/5 (1)Category DinnerCuisine GreekCalories 371 per serving
- Lay the spinach at the bottom of a large casserole dish. Place the chicken breasts in a single layer over the spinach and top evenly with greek seasoning.
- Layer the cherry tomatoes, red onion, olives, pepperoncini peppers, garlic, and feta cheese over the chicken breast. Then pour lemon juice over the top.
- Bake at 350˚F for 35-45 minutes or until the chicken is cooked through. (165˚F internal temp) Remove from the oven and serve warm. Enjoy!
A RECIPE FOR KALAMATA OLIVE HUMMUS - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (37)Total Time 10 minsCategory Appetizer, SnackCalories 303 per serving
HUMMUS BITES WITH OLIVE SALAD - SOUTHERN LADY MAGAZINE
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Estimated Reading Time 40 secs
PEPPERONCINI HUMMUS - BLISSFUL BASIL
From blissfulbasil.com
5/5 (1)Category Appetizer, DipCuisine Gluten-Free, Grain-Free, Plant-Based, VeganTotal Time 15 mins
- Add the chickpeas, pepperoncini juice, tahini, sea salt, and black pepper to a food processor or high-powered blender. Process for 2-3 minutes or until completely smooth.
GREEK NACHOS WITH HUMMUS - PLATINGS + PAIRINGS
From platingsandpairings.com
5/5 (2)Total Time 30 minsCategory AppetizerCalories 396 per serving
- Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors combine.
- Place pita wedges on a baking sheet and season with cumin and salt and pepper. Drizzle with olive oil and bake for 10-12 minutes, until crisp. Place on a plate or large platter.
VEGAN GREEK SALAD WRAP RECIPE - WELL VEGAN
From wellvegan.com
5/5 (5)Total Time 10 minsCategory LunchCalories 274 per serving
- Spread 3 tablespoons of hummus onto one of the tortillas. Layer on half of the spinach and top with cucumber, tomatoes, olives, and pepperoncini, leaving a half-inch of free space towards the top. Drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and black pepper.
- Fold in the two sides of the tortilla and, starting at the end closest to you, lift up the bottom edge, tucking it inwards. Begin to roll the tortilla up, tucking and rolling as tightly as possible. When you reach the end, spread another dab of hummus across the top of the tortilla to help it stick before positioning it seam-side down on your cutting board.
- Use a sharp knife to cut the wrap in half. Repeat with the remaining tortilla to make the second wrap. Enjoy immediately or store in the fridge overnight.
SPANISH HUMMUS - SPANISH SABORES - SPANISH SABORES - SPANISH …
From spanishsabores.com
Cuisine SpanishTotal Time 10 minsCategory Appetizer, Tapa, Tapas/ StarterCalories 233 per serving
- Add the wet ingredients into your blender (tahini, olive oil, half of the water, and lemon juice) and then on top add the chickpeas, garlic cloves, and spices.
- Start blending slowly, until you are able to get to the highest speed. Blend on high for about 30 seconds, adding more water if you need to.
- Stop when your hummus is as creamy as you wish, and taste for salt, cumin, and garlic. Adjust if necessary. Remember you will add a bit more salt with the topping.
- Plate the hummus and on top add a couple of tablespoons of pine nuts, a healthy drizzle (about 2 tbsp) of olive oil, a dusting of paprika, and sea salt flakes. Enjoy with bread, crackers, or raw veggies.
EASY GREEK LAYER DIP - THE COUNTRY COOK - EASY RECIPES FOR …
From thecountrycook.net
Servings 8Estimated Reading Time 2 minsCategory AppetizerCalories 172 per serving
- Next, add a layer of Feta cheese crumbles and top it all off with diced Kalamata olives, diced tomatoes and sliced green onion.
GREEK SALAD HUMMUS WITH FRESH HERBS AND FETA - THE WILD OLIVE
From thewildolive.org
Cuisine MediterraneanEstimated Reading Time 6 minsCategory AppetizerTotal Time 25 mins
- You will notice that for the garlic, tahini and lemon juice I offer a range of amounts. Start with the lesser amount and add more to taste. If you know you like your hummus to have a strong garlic-tahini flavor, go for the full amount - or more.
- Prep all the veggies and toppings into small dice. Remember, you're going to be scooping this into pitas or onto pita chips, so you don't want huge chunks falling off your chips!
- Spread the hummus in an even layer onto a serving platter (I used a 12" oval). Evenly distribute the cukes, peppers, and tomatoes over the hummus. Next layer the olives, feta and pepperoncini peppers. Top with the fresh herbs. You can finish the dish with a drizzle of olive oil or a sprinkle of sumac. Or, if you're a big fan of pepperoncinis, drizzle a Tbsp. or so of their brine over the top for a tangy pop.
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