Houmous with black olives
Smooth chickpea purée with tahini, lemon and garlic, with black olives.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 1 clove of garlic
- 60 ml water
- 30 ml olive oil
- 50 ml lemon juice
- 80 g pitted black olives
- 400 g tinned cooked chickpeas (drained weight)
- 100 g sesame paste, tahini
Preparation
Drain and rinse the chickpeas. Peel the garlic.
1 clove of garlic400 g tinned cooked chickpeas (drained weight)- colander
- knife
Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the blender. Blend the chickpeas, tahini, lemon juice, garlic and water until smooth. Pour into a bowl and drizzle with olive oil.
60 ml water30 ml olive oil50 ml lemon juice80 g pitted black olives100 g sesame paste, tahini- blender
- bowl
- spoon
- knife
- chopping board
Allergens
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration