Spanish Manzanilla Olive Hummus With Roasted Tomatoes

Hey there fellow bloggers!

I have a special treat for you guys in hopes you will overlook the fact I was gone for like 5 months. Okay, so more like 2, but you get my point. It’s been a while. I’ve been super busy with life and other things, but I have this amazing hummus recipe to make up for it!


1/2 cup grabanzo beans

1 tbsp. olive oil

1 tbsp. minced garlic

1/2 cup spanish manzanilla olives

1 tbsp. tahini

1/2 cup water

salt to taste

smoked paprika to taste

basil to taste

red pepper flakes to taste


I prefer to cook my own garbanzo beans, but you can just buy canned garbanzo beans if you prefer it. If you are cooking your beans make sure to let them soak for at least an hour and then cook until ready, which is usually another hour. I prefer cooking them because it is cheaper in the long run and you can cook a whole batch all at once and then just store the left overs for another time.

Take all of your ingredients listed above, in no particular order, and dump them in a food processor. I have never tried making hummus in a blender, but I think it would be the same. I added about a tbsp of the olive juice for a burst of flavor.

I added my seasonings to taste. I would start light, pulse, taste, add more if needed, and pulse again.




I added olive oil, smoked paprika, and a pinch of roasted tomatoes as garnish.