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!
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.
Ingredients
Method
- How to cook oil:
- Boil the water, separately prepare a bowl with ice water
- Put basil leaves in the boiling water and parboil for 30 seconds
- Take out the leaves from the boiling water and put to the bowl with ice water
- Strain the chilled leaves at the sieve
- Remove the remaining water with hands and put the leaves into the blender
- Add the oil and blend until smooth
- Strain the oil through a fine sieve
- This oil can be stored in a fridge
- It also tastes delicious in salads, with baked vegetables or mozzarella
- Presentation
- Put the hummus in the middle of a plate
- Spread it at the plate in the way to create a kind of ‘curb’
- Pour the basil oil in the middle of hummus spread
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.