5-Minute Olive Hummus

This recipe is satisfying, inexpensive, and takes only 5 minutes to put together. I like this for late-night snacking or when last-minute company comes by for cocktails. Serve with fresh veggies or pita wedges. Store leftovers covered in the refrigerator for up to one week.

Original recipe makes 1 1/2 cups


1 (15 ounce) can garbanzo beans, drained
1/3 cup pimento-stuffed Manzanilla olives
1/4 cup lemon juice
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste

  • PREP

    5 mins


    5 mins


  1. Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.


Calories: 130 kcal
Carbohydrates: 11.9 g
Cholesterol: 0 mg
Fat: 8.3 g
Fiber: 2.2 g
Protein: 2.5 g
Sodium: 424 mg