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Hummus With Olives and Pepperoncini

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“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!”
READY IN:
10mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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 -- ).
  3. 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.
  4. 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.

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