Foods and Wines

Mediterranean Hummus with Gordal and Manzanilla Olives from Spain


 1 cup pitted green Gordal olives
 2 cans chickpeas, rinsed, drained and skins removed
 ¾ cup tahini paste
 ½ cup water
 3 tbsp extra virgin olive oil
 4 tbsp lemon juice
 2 garlic cloves, peeled and smashed
 Sea salt and freshly ground pepper to taste
 ½ cup pimiento-stuffed green Manzanilla olives
 Additional sliced olives
 Extra virgin olive oil
 Smoked paprika
 Fresh chopped parsley leaves


1. Add all of the hummus ingredients to a food processor and mix to a smooth texture.
2. Scoop the hummus into a serving bowl.
3. Garnish with additional sliced olives, a sprinkle of smoked paprika and a drizzle of olive oil to taste.
4. Sprinkle with a pinch of chopped parsley before serving.

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