Chickpea and Black Olive Spread
Prep Time
Difficulty
Cuisine
Chickpea and black olive spread is a simple yet flavorful dish, perfect as an appetizer or starter. Creamy and rich in taste, this vegan dip is ideal for sharing, served with crunchy crackers or slices of crusty bread. The addition of black olives brings a mineral and salty touch that subtly enhances the natural sweetness of chickpeas.
The chickpea spread, also known as hummus in its classic version, is a staple of Mediterranean and Middle Eastern cuisines. Its origins date back centuries, where it was already cherished for its smooth texture and simple, nutritious ingredients. This dish symbolizes generosity and conviviality, often served at the center of meals to be enjoyed with pita bread or raw vegetables.
Black olives, on the other hand, embody the essence of the Mediterranean. Harvested at full ripeness, they offer an intense and slightly bitter flavor that evokes sunny landscapes and ancient olive groves. In this recipe, chopped black olives are incorporated into the dip, adding salty and mineral notes that enrich the texture and flavor of the chickpea spread.
Making this spread at home is not only a way to enjoy a delicious and versatile dish but also an opportunity to rediscover simple ingredients in a gourmet and harmonious combination. Whether for a special occasion or a relaxed gathering with friends, this dip will delight all lovers of authentic Mediterranean flavors.
Chickpea and Black Olive Spread
Ingredients
- 200 g cooked chickpeas (about 1 can, drained)
- 100 g pitted black olives
- 2 tablespoons tahini (sesame paste)
- 1 garlic clove
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- A few fresh parsley leaves for garnish
Instructions
- Prepare the ingredients: drain and rinse the chickpeas if using canned ones. Chop the black olives into small pieces.
- Blend the spread: in a blender or food processor, combine the chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika (if using), and olive oil. Blend until smooth and creamy. If the mixture is too thick, add a little water or more olive oil, one tablespoon at a time, until the desired consistency is reached.
- Add the olives: stir the chopped black olives into the mixture by hand to retain their texture. Adjust seasoning with salt and pepper to taste.
- Serve: transfer the spread to a serving bowl. Drizzle with olive oil and garnish with whole or chopped black olives and fresh parsley leaves. Serve with crackers, crusty bread, or raw vegetables.
Tips
- Variations: Add herbs like thyme or rosemary for a stronger Mediterranean flavor.
- Storage: This spread keeps well in an airtight container in the refrigerator for 3 to 4 days.
A recipe proposed by Maison Marmite
