Best 5 Coriander And Green Olive Hummus Recipes
Are you looking for a delicious and unique way to enjoy your favorite Mediterranean flavors? Look no further than coriander and green olive hummus! This flavorful and versatile dip is the perfect appetizer, side dish, or spread for any occasion. Made with fresh coriander, green olives, chickpeas, tahini, and spices, this hummus is sure to delight your taste buds with its bright, herbaceous flavor and creamy texture. In this article, we'll introduce you to the incredible world of coriander and green olive hummus, explore its history, and provide some tips on how to make the best possible version of this dish at home. From selecting the freshest ingredients to finding the right balance of flavors, this article will walk you through the steps of creating a truly unforgettable culinary experience. So, let's get started and discover the magic of coriander and green olive hummus!
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE HUMMUS
Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
- Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
- Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
- Keeps refrigerated in an airtight container for 3-4 days.
Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g
LEMON & CORIANDER HUMMUS
Hummus is so easy to make and beats shop-bought varieties every time. Try it with vegetable crudités in your packed lunch
Provided by Good Food team
Categories Lunch, Side dish
Time 5m
Number Of Ingredients 7
Steps:
- Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
- Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
GREEN OLIVE HUMMUS
Ordinary hummus gets an upgrade with green olives in the puree.
Provided by Food Network Kitchen
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
- With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
- Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.
CORIANDER AND GREEN OLIVE HUMMUS RECIPE
This is my favourite hummus recipe that I have developed as of late. The green olives work well to add a slightly salty note to the hummus. The way I make hummus uses less oil so I can feel less guilty about enjoying my favourite dish. Coriander is known in the States as cilantro. I came up with this recipe for my vegetarian food blog at wwww.weekendcarnivore.com .
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
- Blitz in short bursts, pushing the mixture down when needed until everything is combined.
- Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
- Serve in a bowl topped with olives.
GREEN OLIVE AND CORIANDER RELISH
Categories Condiment/Spread Food Processor Olive No-Cook Vegetarian Quick & Easy Summer Chill Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.
Tips:
- When choosing coriander, look for leaves that are a vibrant green color and free from any yellowing or wilting. Fresh coriander should have a pungent, citrusy aroma.
- To prepare the coriander, remove the leaves from the stems and roughly chop them. Be sure to wash the coriander thoroughly before using it.
- If you don't have green olives on hand, you can substitute them with another type of olive, such as Kalamata or black olives.
- For a smoother hummus, peel the chickpeas before blending them. You can do this by gently rubbing them between your fingers.
- Tahini is a key ingredient in hummus, so be sure to use a good quality brand. If you can't find tahini at your local grocery store, you can make your own by blending roasted sesame seeds with a little bit of oil.
- Serve the hummus with your favorite dippers, such as pita bread, vegetables, or crackers.
Conclusion:
This coriander and green olive hummus is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or even as a spread for sandwiches and wraps. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful snack, give this hummus a try!
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