I never really understood the hummus craze. I’d spread it on sandwiches or eat it with a few carrots but it wasn’t something I particularly craved or raved over. Then I bought this:
This is the best hummus I’ve ever eaten. I picked it up on a whim because I love olives. I forgot about it for a while, then decided to try it out with some cucumbers. I couldn’t put it down.
The sad thing is, the container is now empty, and I can’t really justify driving two hours just to buy hummus (though you can rest assured next time I go out I’m buying another container. Maybe two.) I thought about making my own olive hummus, but tahini is expensive and I didn’t have the motivation to start from scratch. But — I really, really love that olive hummus.
So, I read through the ingredient list and decided I would try to dress up regular grocery store hummus, into the best olive hummus ever, or as close as I could get.
You’ll need: Plain old boring hummus (taste tested it; it was boring), pitted green olives, and jalapeños.
I think the best olive hummus ever is made with both black and green olives, but green was my best option at the deli. I also neglected to add shallots, parsley, and whatever mystery spices are in the original.
Boring hummus goes in the blender. A handful of pitted olives and jalapeños on top.
More diced olives on top. And a few olives for my mouth, too.
The verdict? It has a bit more of a bite than the best hummus ever, so I’m guessing I used more jalapeño than they do. But the olive-y taste is apparent, and delicious. It’s not quite as good, but it will probably suffice until I can stock up on the best hummus ever again.