I’ve been talking so much about Garbanzo Bean/Chickpea Brine lately that I thought I’d post a couple of our favorite recipes on what to do with all those beans!
Hummus is one of our family’s all-time favorite foods! We use it on our Homemade Gluten Free Naan / Pita Bread, On Sandwiches, Salads, Veggies, Chips & more! Sure you can buy Hummus pre-made in the store, but like everything else – Homemade is best! Plus, we throw in one extra *secret* ingredient that I think makes this Hummus Recipe a winner.
If you have a Vitamix, then this Homemade Hummus Recipe couldn’t be easier… you just toss it all in there and in less than 2 minutes out comes perfect Hummus!
Here are the the tools & ingredients used in this recipe:
Garlic & Olive Hummus Recipe
- Prep Time: 3 mins
- Cook Time: 2 mins
- Total Time: 5 minutes
- Yield: 4 Cups 1x
- Category: Side Dish
- Cuisine: Greek
Description
Put that Vitamix to good use & Make Hummus! This quick Garlic & Olive Hummus Recipe is so easy & will teach you How to Make Hummus in a Vitamix in less than 5 minutes!
Ingredients
- 2 Cans (15 oz each) of Garbanzo Beans (drained – but save that brine for future use)
- 1 Can (5-6 Oz) Black Olives PLUS reserve half can of the Olive Juice (approx. 1/2 cup) – drain half liquid from can – reserve the rest for recipe.
- 1/3 Cup Whole Sesame Seeds (or Tahini)
- 1/4 Cup Olive Oil
- 1/4 Cup Lemon Juice (or juice from approx. 2 Fresh Lemons)
- 1 Fresh Clove of Garlic (peeled)
- 1 Teaspoon Salt (I use Himalayan Pink Salt -which is a little less salty)
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Fresh Ground Pepper (or to taste)
Instructions
- Place all ingredients in your Vitamix & blend on Variable speed 10 / High until completely smooth – approx. 30-60 seconds. Use your tamper to push everything down into the blades for a more even blend.
- Using a Spatula or Scraper, place Hummus into serving dish or glass storage container with airtight lid. You can serve the Hummus immediately, or keep in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 25
You were not kidding about this being the best hummus ever! My husband said this was the best he’s ever had! We used it on your Gluten Free Pita bread recipe – I ate way more than I should have! Yum!
I was always buying hummus at the deli store and they can be expensive. Now I am making my own using your recipe. Thanks. This is indeed the best hummus recipe. Quick and easy too. 👍
★★★★★
Thank you for the sweet comment Candy… I’m so happy to hear it was a hit! Enjoy & God Bless! ~Erika
★★★★★
Hello, your delicious garlic & olive hummus recipe has been featured on The Food Explorer’s “Best 39 delicious garlic hummus recipes on the net” list. Your readers can vote for it here: https://thefoodexplorer.com/appetizer/39-delicious-garlic-hummus-recipes-vote-for-your-favorite/ Good luck! :)
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Thank you! I am honored to be included in your round up… They all look delish! =) God Bless! ~Erika
If you don’t like olives, does the olive flavors dominate or is there a substitute ingredient, or just leave out?
Save the brine for later use?
Click the future use link and it will lead you to a vegan meringue recipe.👍
★★★★★
How much Tahini if using that item instead of sesame seeds ?
I just made this with tahini instead of sesame seeds & subbed it for an equal 1/3 cup & it came out delicious! Thx!
★★★★★
Thank you Erika! Your hummus recipe is the best! xox Mama C
This is my absolute favorite hummus recipe! So easy and delicious!! Thank you so much for sharing it!!
★★★★★
this recipe did not work in my Vitamix 7500. Not enough wet ingredients I think. It just gummed up around the sides and even with the tamper it just sounded like I was blending rocks. I had to transfer the whole thing to my food processor to finish. Great tasting recipe but very disappointed with the Vitamix…
★★★★
Did I miss the part about what to do with the reserve liquid you are suppose to keep from the beans and olives? Is that for another recipe or is it used in this one?
Use the liquid, also called aquafaba, as an egg white replacement. It works in every recipe I have converted to vegan, and I believe there is a meringue recipe on the site that utilizes it.
Cheers.
Did I miss the part about what to do with the reserve liquid you are suppose to keep from the beans and olives? Is that for another recipe or is it used in this one?
I used black kalamata olives that we had open in our fridge, and loved the results.
★★★★★