Olive Pesto Hummus Dip

| November 21, 2006 | 1 Comment


I was jonesing to make a new recipe recently, and it had to include olives (don’t ask me why, it just did, ok?). So I hunted around, considering tapenades, pestos, hummus’ and other delights, when it came to me – why not combine them all into one mega nutritious dip?

This dip has beans, good fats, and packs a punch in the flavor department. I took it to my mother’s birthday party recently where it received rave reviews — even from those who don’t normally like hummus or olives. We ate it with tortilla chips, but it could easily be eaten with cut up veggies as well.

This dip can also double as a sandwich spread or can be mixed together with pasta.

Since it contains garlic – a great source for antioxidants – it’s a perfect entry for ARF/5-A-Day Tuesdays over at Sweetnicks. Check out her site for a round up Tuesday night.

Olive pesto hummus dip

1 can (16 oz.) garbanzo beans, rinsed
3 tbsp toasted sesame seeds
3 tbsp lemon juice
5 cloves garlic
2 tbsp chopped fresh basil leaves
1/2 cup grated romano cheese
1 cup fresh parsley
1/2 tsp cayenne powder
1/4 cup fat free buttermilk
1 cup olives, chopped

Combine all ingredients except olives in the bowl of a food processor. Process until smooth.

Stir in olives (don’t process).

Serve with cut up vegetables or tortilla chips.

Category: spreads/dips

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Fiber says:

    Now this looks absolutely fantastic. I must make this immediately.

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