Hummus with Olives and Basil Oil

We’ve already cooked hummus, even two types of it: classical and with chili pepper. Today I’ll share with you one more recipe. Hummus with olives and basil oil. I’ve got this recipe from Aleksey Shvets.

Hummus is extremely healthy. It’s very nutritious and substantial, and at the same time a very healthy food. Especially vegetarians are fond of it.

Nutrition experts underline that hummus contains a lot of fibre, thus prevents from overeating. You will hardy want to eat anything else after a generous portion of tasty appetizier.

So you can eat lots of it. And don’t restrain yourself. And don’t feel anxious about overeating. Sounds as a huge lottery prize, doesn’t it? As hummus is not only delicious, but also healthy!

I adore dishes like that, they suit all occasions. For a party with friends, light snack, lunch or dinner, or even for a festive table. It is this sort of dish.

Hummus with Olives and Basil Oil

Hummus with olives and basil oil is a vibrant and flavorful twist on the classic Middle Eastern dip. With a creamy base of blended chickpeas, tahini, and olive oil, it’s topped with savory olives and infused with aromatic basil oil. The result is a perfect balance of freshness and richness, ideal for dipping pita, veggies, or spreading on sandwiches. It’s quick to make, and the addition of olives and basil elevates the flavor profile, making it a standout appetizer or snack. Whether you’re hosting a gathering or enjoying a casual meal, this hummus will definitely impress!
Difficulty Level: Easy
Calories: 50
Cooking Time: 15 min

Ingredients:

  • 450 g hummus with olives
  • Salt
  • Pepper
Basil oil:
  • 125 g basil
  • 250 g olive oil

Instructions:

How to cook oil:
  1. Boil the water, separately prepare a bowl with ice water
  2. Put basil leaves in the boiling water and parboil for 30 seconds
  3. Take out the leaves from the boiling water and put to the bowl with ice water
  4. Strain the chilled leaves at the sieve
  5. Remove the remaining water with hands and put the leaves into the blender
  6. Add the oil and blend until smooth
  7. Strain the oil through a fine sieve
  8. This oil can be stored in a fridge
  9. It also tastes delicious in salads, with baked vegetables or mozzarella
Presentation
  1. Put the hummus in the middle of a plate
  2. Spread it at the plate in the way to create a kind of ‘curb’
  3. Pour the basil oil in the middle of hummus spread

You might be interested:

Braised Beef Short Ribs

Tender beef short ribs braised in red wine and broth, served with a rich sauce and hearty vegetables....
Read More >>

Fried Bananas with Salted Caramel

Vladimir Arustamov has grilled everything from meat to vegetables, and now he's grilling dessert—fried bananas with salted caramel. The recipe...
Read More >>

Tagliatelle with Prawns and Spinach

A delightful fusion of fresh seafood and tender greens, this tagliatelle dish combines juicy prawns with wilted spinach in a...
Read More >>
Be inspired by the success stories of the world's top chefs:

Jacky Chan

  • Hong Kong
For over 40 years, Tsui Hang Village has delighted diners in Hong Kong with authentic Cantonese cuisine and classic Guangzhou-inspired...
Read More >>

Tomáš Kysela

  • Czech Republic, Prague
Cukrkávalimonáda, a cozy Prague café by self-taught chef Tomas Kysela, is famous for simple, flavorful dishes. Don’t miss the Prague...
Read More >>

Jaakko Sorsa

  • Hong Kong
My name is Jaakko Sorsa. I’m a typical Finlander that every morning cheerfully goes to work in Hong-Kong. And I’m...
Read More >>