Cacereña black olive hummus, the recipe you will repeat the most this summer.
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Total: 5 min Diners: 4
The hardest part of this Cacereña black olive hummus recipe is going to be resisting the temptation to eat it by the spoonful. Who would have thought it would be a legume dish, right! The secret of its success lies in the successful combination of chickpeas with black olives from Aceitunas de España and a subtle touch of spices whose intensity can be varied according to the diner’s taste.
The result is a perfect spread for an appetizer or to solve in just five minutes a snack dinner, which can be very healthy if we accompany it with some vegetable crudités cut into sticks (carrot, celery, cucumber and even red and green peppers cut into strips) or something less if we accompany it with breads, because it is easy to get carried away and start spreading as if there were no tomorrow.
Also, the chickpeas in the recipe validate as one of the two servings of legumes a week that should be eaten and olives provide, apart from a delicious flavor to the dish, heart-healthy fats, vitamins and minerals needed by our body. One more example that the different types of olives are not only an ingredient of the mixed salad or Russian salad, but also triumph as protagonists of many other recipes and it was time to reinvent them as an ingredient in the kitchen and see them in dishes of great chefs.
How to make Cacereña black olive hummus
Ingredients
Pitted Cacereña black olive, 80 g Cooked chickpeas, 300 g Garlic, 1 clove Tahini (or unsweetened peanut butter), 2 tablespoons Ground cumin, &.frac12; teaspoon Juice of half a lemon Mild-flavored extra virgin olive oil, about 100 ml Pitted Cacereña black olives, 3 or 4 Water, optional Salt flakes Smoked hot paprika Sesame seeds Freshly ground pepper
To accompany
Assortment of breads (boat bread, regañás, picos, toasted pita bread…) Crudités (carrot, celery)
Step 1
We rinse the chickpeas and put them in the blender, add the peeled garlic clove and without the germ, as it will repeat less. We reserve two pitted olives and add the rest to the glass, add the tahini, ground cumin and lemon juice.
Step 2
Mash the mixture while adding the extra virgin olive oil until you have a homogeneous and emulsified mixture. With these quantities you get a thick spreadable with a texture like pate, but if you prefer a slightly more liquid texture can be achieved by adding more oil or, if we want it to be lighter, we can add tablespoons of water while we continue beating.
When it has the desired texture, taste it, add salt if necessary and transfer it to a bowl and, with the help of a dessert spoon, make a groove along the entire perimeter. Sprinkle with the smoked hot paprika.
Step 3
If we choose to serve it with carrot and celery crudités, peel both and cut them into thin sticks. The celery does not have a skin as such, but it does have some very fibrous and unpleasant to eat strands that are very easily removed with the help of a vegetable peeler.
Step 4
At the time of serving, we give a few turns of freshly ground pepper and salt flakes. Finely chop the two pitted olives and sprinkle them on top. Drizzle with a drizzle of extra virgin olive oil and decorate with some pitted black olives.
Serve with the vegetable crudités and some crusty breads (regañás, boat bread, picos…)
We serve it with the vegetable crudités and some crusty breads (regañás, boat bread, picos…)
