Name: 5-Minute Olive Hummus recipe
Ingredients: 1 (15 ounce) can garbanzo beans, drained;⅓ cup pimento-stuffed Manzanilla olives;¼ cup lemon juice;2 cloves garlic, minced;3 tablespoons extra-virgin olive oil;2 teaspoons chopped fresh basil;1 ½ teaspoons chopped fresh parsley;¼ teaspoon salt, or to taste;⅛ teaspoon ground black pepper, or to taste

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Ingredients

1 (15 ounce) can garbanzo beans, drained ⅓ cup pimento-stuffed Manzanilla olives ¼ cup lemon juice 2 cloves garlic, minced 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh basil 1 ½ teaspoons chopped fresh parsley ¼ teaspoon salt, or to taste ⅛ teaspoon ground black pepper, or to taste

Nutrition Info

129.6 calories carbohydrate: 11.9 g cholesterol: : - fat: 8.3 g fiber: 2.2 g protein: 2.5 g saturatedFat: 1.1 g servingSize: - sodium: 423.6 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.

Recipe Yield

1 1/2 cups

Recipe Note

This recipe is satisfying, inexpensive, and takes only 5 minutes to put together. I like this for late-night snacking or when last-minute company comes by for cocktails. Serve with fresh veggies or pita wedges. Store leftovers covered in the refrigerator for up to one week.

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