Chickpea and Black Olive Spread
A creamy and flavorful dip combining chickpeas with the salty and mineral taste of black olives. Perfect as a starter, snack, or appetizer, it pairs beautifully with crunchy crackers or crusty bread.
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.
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A recipe proposed by Maison Marmite