• Marcelle Crooks

Olive Hummus



I love making hummus and always try to keep some in my refrigerator because it is such a staple in our household. Works as a quick snack; thin outs for a sauce; spread for a wrap/sandwiches; and much much more!


I like to cook my own chickpeas in the instapot. Its quick, easy, and you have full control of the flavors.


2 cups Dry Chickpeas (soaked over night)

2 tablespoons Avocado Oil

2 tablespoons Salt

2 tablespoons Garlic Powder

2 tablespoons Onion Powder

1 ea Bay leaf

6-8 cups Water

  • Cook in instapot for 35-40 minutes

  • Strain and cool on a sheet tray

1/2 teaspoon Salt

2 tablespoons Extra Virgin Olive Oil

1/4 cup Water

1/4 cup Pitted Kalamata Olives

Pinch of Black Pepper (personal choice)

1/3 cup Tahini

3 ea Garlic Cloves

Juice of 1 Lemon

  • In the food processor, blend everything but the water together until smooth.

  • Taste for seasoning and slowly drizzle water into the running processor for right consistency.

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