Description
A bright, briny twist on the classic Middle Eastern dip made with chickpeas and tangy olives, perfect for sandwiches and snacking.
Ingredients
- 15 oz (400 g) olives, pitted (any mix of green, Kalamata, or black)
- 1 (15 oz / 400 g) can chickpeas, drained
- 2–3 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 1/2 cup (120 ml) water
- Pinch of salt
- 1–2 garlic cloves, optional
Instructions
- Gather ingredients and drain chickpeas and olives.
- Pulse olives and chickpeas with tahini and olive oil until combined.
- Add water to loosen and blend until smooth or slightly chunky.
- Taste and adjust salt, then garnish and serve.
Notes
If olives are very salty, rinse lightly and taste before adding salt. For oil-free version, omit olive oil and increase water slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean