[gymrat]

That if I drop an olive in the food processor when making my jalepeno artichoke hummis, it makes it really good.

[denny]

Recipe, please? 

[brewmichigan]

Just made hummus last night. Been looking for something to zip it up a little. Jalapeno sounds delicious.

[Jimmy K]

Just one? Green, black, marinated?

[euge]

I frequently drop a pepper or two in my hummus. Goog idea about the olive! Will have to try that. 

[Jimmy K]

I really like a pesto hummus that I came up with one day - I can't remember why it occured to me to try this.  Use a basic hummus recipe - chickpeas, olive oil, garlic, lemon juice - substitude pine nuts for tahini (food processor them into a paste first) and add parmesan cheese and a handful of fresh basil.

[redbeerman]

Might be the extra salt in the olive that helps.

[morticaixavier]

Not 100% but fairly sure olives have umami. in which case they will make anything taste better. like serving sauted mushrooms on top of the hummus.

[Hokerer]

Not 100% but fairly sure olives have umami. in which case they will make anything taste better. like serving sauted mushrooms on top of the hummus.

Might explain why a Muffaletta samwich is so tasty

[euge]

I'm gonna use some marinated green olives.

Hummus is so easy and quick to make there is no sense in buying it. I make a batch every week and enjoy it with Wasa crisp bread. Pretty tasty with tortilla chips too.

You guys use canned garbanzo's? I see no benefit to soaking and cooking just to make some hummus.

[Jimmy K]

You guys use canned garbanzo's? I see no benefit to soaking and cooking just to make some hummus.

I use canned. Once I bought dried and used them, I've had the rest in my pantry for a long time now.

[gymrat]

Recipe
Jalepenos to taste
A few jarred artichoke hearts
A clove of garlic
Some lemon juice
Olive oil
Now an olive
I don't do tihini in mine

[brewmichigan]

I use canned as well. Makes it quick and easy and better than anything I can buy in the store. One trick I learned is to pulse the chickpeas with the salt, garlic, cumin, and cayenne before adding any liquids. This helps break down the chickpeas and their skins so the final product will be smooth and creamy, not chunky.

[redbeerman]

I find canned chick peas to be rather mealy, while the dry ones reconstituted are less so. I could be more sensitive to this texture I guess.

[morticaixavier]

It's easy to use dried chick peas, just bust out the slow cooker. turn them on in the morning and they are done at night. or turn them on in the evening and they are done in the morning. no soak needed that way.