Hummus With Olives and Pepperoncini: A Mediterranean Kick

The first time I tasted hummus, it was a revelation. I was backpacking through Israel, and every market stall, every little cafe, seemed to have its own version. Some were smooth and creamy, others rustic and textured, but each one was a symphony of flavor. One afternoon in Tel Aviv, I stumbled upon a tiny hole-in-the-wall place serving hummus topped with chopped olives and fiery pepperoncini. The salty brine of the olives, the subtle heat of the peppers, and the creamy chickpeas created a taste explosion that transported me. I’ve been chasing that flavor ever since, and this recipe, I think, comes pretty darn close.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6
• Yield: 1 1/2 cups
• Dietary Type: Vegan

Ingredients

• 1 (15 1/2 ounce) can chickpeas, drained & rinsed
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 cup chopped olives (mix of green and black recommended)
• 1 pepperoncini pepper, seeded & chopped
• 1-2 teaspoons pepperoncini brine
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon garlic powder (or 2 cloves fresh garlic, chopped)
• 1/2 teaspoon smoked paprika (hot or mild, your choice)
• 1 1/2 teaspoons cumin
• 1/8 – 1/2 teaspoon salt (to taste)
• 1/2 teaspoon pepper
• 1-2 ounces water (or liquid from chickpeas)

For Garnish:

• Chopped parsley
• Olive oil
• Paprika

Equipment Needed

• Food processor
• Serving bowl

Instructions

1. Begin by gathering all of your ingredients. This ensures a smooth and efficient process. Drain and rinse the can of chickpeas thoroughly.
2. In the bowl of a food processor, combine the drained and rinsed chickpeas, tahini, fresh lemon juice, extra virgin olive oil, chopped olives, seeded and chopped pepperoncini pepper, parsley, garlic powder, smoked paprika, cumin, and pepper. Note: Exclude the water and salt for now.
3. Process the ingredients until the mixture forms a thick paste. You may need to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
4. With the food processor running, gradually add the water (or reserved chickpea liquid), a little at a time, until the mixture reaches your desired consistency. Some prefer their hummus thicker, while others like it smoother. Adjust the amount of liquid accordingly.
5. Taste the hummus. The pepperoncini brine will contribute some saltiness. Add salt, 1/8 of a teaspoon at a time, until the flavor is perfectly balanced to your preference. Remember that you can always add more, but you can’t take it away!
6. If serving immediately, transfer the hummus to a serving bowl. Create a shallow well in the center of the hummus using the back of a spoon.
7. Drizzle 1 tablespoon of olive oil into the well. Sprinkle the top with smoked paprika and chopped parsley for an attractive presentation.

Expert Tips & Tricks

• Spice it up: For a bolder flavor, use a pinch of cayenne pepper along with the smoked paprika.
• Make it ahead: Hummus can be made a day or two in advance. Store it in an airtight container in the refrigerator.
• Warm chickpeas: Gently warming the chickpeas before blending can result in a smoother hummus.
• Tahini Quality: The quality of your tahini greatly impacts the final flavor. Look for tahini that is creamy and not too bitter.
• Fresh Garlic Power: If using fresh garlic, consider roasting it beforehand for a milder, sweeter flavor. Roast whole cloves wrapped in foil with a drizzle of olive oil at 400°F (200°C) for about 30-40 minutes, or until softened.
• Don’t discard the chickpea liquid! It can be used instead of water for extra flavor and creaminess. It’s also a great egg replacement in some vegan baking recipes (aquafaba).
• If your hummus is too thick, add a tablespoon of ice water at a time until you get the desired consistency. The cold water helps to emulsify the mixture and make it even smoother.
• For extra smooth hummus, peel the skins off the chickpeas after they’re drained and rinsed. It’s a bit tedious, but well worth it if you’re after that ultra-creamy texture.

Serving & Storage Suggestions

This hummus is fantastic as a dip with pita bread, vegetables (carrots, celery, cucumber), or crackers. It also makes a delicious spread for sandwiches and wraps. Try it as a base for a Mediterranean-style bowl with grilled vegetables and falafel.

Leftover hummus should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You may notice a slight separation of oil, which is perfectly normal. Simply stir it back in before serving.

Hummus can also be frozen, although the texture may change slightly upon thawing. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	126 kcal	6%
Total Fat	9.6g	15%
Saturated Fat	1.3g	6%
Cholesterol	0mg	0%
Sodium	309mg	13%
Total Carbohydrate	7.2g	2%
Dietary Fiber	2.3g	9%
Sugars	0.6g	1%
Protein	3.5g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Hummus: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
• Roasted Red Pepper Hummus: Substitute 1/2 cup of roasted red peppers for some of the chickpeas.
• Sun-Dried Tomato Hummus: Add 1/4 cup of oil-packed sun-dried tomatoes, drained.
• Olive Tapenade Hummus: Instead of chopped olives, use 1/4 cup of olive tapenade.
• Herby Hummus: Add a mix of fresh herbs like dill, mint, and cilantro.
• Lemon Herb Hummus: Add the zest of one lemon and a tablespoon of chopped fresh parsley.
• Nut-Free Hummus: Substitute sunflower seed butter for the tahini.

FAQs (Frequently Asked Questions)

Q: Can I use dried chickpeas instead of canned?
A: Yes, you can. Soak 1 cup of dried chickpeas overnight, then cook them until tender, about 1-1.5 hours. Use about 2 1/2 cups of cooked chickpeas in the recipe.

Q: Is it necessary to peel the chickpeas?
A: No, it’s not necessary, but peeling them will result in a smoother hummus.

Q: Can I adjust the amount of pepperoncini?
A: Absolutely! Adjust the amount of pepperoncini and brine to suit your spice preference. Start with a small amount and add more to taste.

Q: What can I use instead of garlic powder?
A: You can substitute 2 cloves of fresh garlic, chopped. You can also roast the garlic for a milder flavor.

Q: How long does homemade hummus last?
A: Homemade hummus typically lasts for up to 5 days in the refrigerator when stored in an airtight container.

Final Thoughts

This hummus with olives and pepperoncini is more than just a dip; it’s a celebration of Mediterranean flavors. The creamy chickpeas, the briny olives, and the subtle heat of the pepperoncini create a truly unforgettable taste experience. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your creations with friends and family. Enjoy!