Green Olive Hummus and Rosemary Naan

Green Olive Hummus and Rosemary Naan

This simple appetizer comes together in minutes and can be prepared up to a week in advance. You can make this hummus with any of the Lindsay Olives; you can even divide the recipe in half to make 2 different varieties at once. Naan is a leavened Indian bread but if you can’t find it, you can substitute with thick pita bread. This pairs beautifully with a Riesling or Pinto Grigio.


  • prep
  • cook
  • 10-12 servings

Ingredients

  • 2 (15 oz) cans garbanzo beans, rinsed and drained

  • 1 cup Lindsay Naturals California Green Olives, plus a few extra for garnish, drained

  • 2 cloves garlic

  • 1/3 cup tahini

  • 1/4 cup fresh lemon juice (about 3 lemons)

  • 6 Tbsp extra-virgin olive oil, plus more as needed

  • Salt and freshly ground pepper

  • 8 pieces naan

  • 3 Tbsp chopped fresh rosemary, plus a few sprigs for garnishing


Cooking Directions

  1. Place the garbanzo beans in a food processor fitted with a metal blade. Add the olives, garlic, tahini, and lemon juice and process until mostly smooth.

  2. With the machine running, slowly add 6 tablespoons of olive oil, adding more as needed to get desired consistency. Season to taste with salt and pepper.

  3. Transfer to a serving bowl, drizzle with olive oil, and top with a few chopped green olives.

  4. Heat a grill or grill pan to medium high. Brush both sides of the naan with olive oil and place on the grill or grill pan. Toast until warmed and golden brown, 2-3 minutes per side.

  5. Transfer the bread to a cutting board, lightly brush again with olive oil and sprinkle generously with the chopped rosemary and salt. Cut into 1/2-inch pieces and serve alongside the green ol-ive hummus for dipping.

  6. Use the sprigs of rosemary to garnish the platter and serve at once.

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