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Maghreb Hummus and Olive Salad

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Maghreb Hummus and Olive Salad

Hummus is a rustic chickpea dish of ancient Middle Eastern origins. In Arabic the word “hummus” or “houmous” means chickpeas. Another essential Middle Eastern ingredient to make a good hummus is, tahini. Tahini (means ground in Arabic) is a paste made from lightly toasted sesame seeds, ground and mixed with sesame seed oil. Hummus, spicy, fragrant, and packed with plant-based protein, can be served as a mezè (appetizer), a sauce, or a side dish. Garnish with olives, tomatoes, spices, parsley, fresh chili peppers, and more. Chef Alba

Maghreb Hummus and Olive Salad

Hummus is a rustic chickpea dish of ancient Middle Eastern origins. In Arabic the word "hummus" or “houmous” means chickpeas. Another essential Middle Eastern ingredient to make a good hummus is, tahini. Tahini (means ground in Arabic) is a paste made from lightly toasted sesame seeds, ground and mixed with sesame seed oil. Hummus, spicy, fragrant, and packed with plant-based protein, can be served as a mezè (appetizer), a sauce, or a side dish. Garnish with olives, tomatoes, spices, parsley, fresh chili peppers, and more. Chef Alba
No ratings yet
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Maghreb, Mediterranean, Moroccan, Turkish, vegetarian
Servings 4 people

Ingredients
  

Hummus

toppings:

  • 10-15 mixed green and black olives
  • 1-2 tomatoes chopped or slices
  • Secolari Allegra Extra Virgin Olive Oil to drizzle
  • ground paprika for decoration
  • ground cumin for decoration
  • 1-2 tbsps chopped italian parsley

Instructions
 

  • Combine the chickpeas, cumin, coriander, red pepper flakes, garlic, tahini, salt, pepper, and olive oil. Pulse a few times until you have a rustic smooth blend. If the consistency is too thick, gradually add some of the reserved chickpeas juice, pulse again. Be sure to scrape the sides of the food processor occasionally. Taste for seasoning and adjust with salt and spices as needed. Keep pulsing until you get the consistency you prefer. I prefer a rustic not so creamy version.
  • Place the hummus in a medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least one an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level.
  • Once you create the well, place the olives, chopped tomatoes, and parsley in the middle. Lastly, pour olive oil on top and season with some cumin and paprika powder if desired. Serve with pita or any flat bread of your choice. You can refrigerate the hummus up to a week.
Tried this recipe?Let us know how it was!

Maghreb Hummus and Olive Salad

Hummus is a rustic chickpea dish of ancient Middle Eastern origins. In Arabic the word "hummus" or “houmous” means chickpeas. Another essential Middle Eastern ingredient to make a good hummus is, tahini. Tahini (means ground in Arabic) is a paste made from lightly toasted sesame seeds, ground and mixed with sesame seed oil. Hummus, spicy, fragrant, and packed with plant-based protein, can be served as a mezè (appetizer), a sauce, or a side dish. Garnish with olives, tomatoes, spices, parsley, fresh chili peppers, and more. Chef Alba
No ratings yet
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Maghreb, Mediterranean, Moroccan, Turkish, vegetarian
Servings 4 people

Ingredients
  

Hummus

toppings:

  • 10-15 mixed green and black olives
  • 1-2 tomatoes chopped or slices
  • Secolari Allegra Extra Virgin Olive Oil to drizzle
  • ground paprika for decoration
  • ground cumin for decoration
  • 1-2 tbsps chopped italian parsley

Instructions
 

  • Combine the chickpeas, cumin, coriander, red pepper flakes, garlic, tahini, salt, pepper, and olive oil. Pulse a few times until you have a rustic smooth blend. If the consistency is too thick, gradually add some of the reserved chickpeas juice, pulse again. Be sure to scrape the sides of the food processor occasionally. Taste for seasoning and adjust with salt and spices as needed. Keep pulsing until you get the consistency you prefer. I prefer a rustic not so creamy version.
  • Place the hummus in a medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least one an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level.
  • Once you create the well, place the olives, chopped tomatoes, and parsley in the middle. Lastly, pour olive oil on top and season with some cumin and paprika powder if desired. Serve with pita or any flat bread of your choice. You can refrigerate the hummus up to a week.
Tried this recipe?Let us know how it was!

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