Today I am continuing a hastily put together series of Super Bowl worthy bites.
“Hummus” is loosely used here in the title.
This recipe came about during the past holiday season. I decided to whip up some hummus for lunch and upon opening what I thought was a can of chickpeas, I realized I had mistakenly opened white beans.
I have had a lot of success with white bean dips so I decided to create one more. Finding a can of olives in the pantry spurred me on to create this new hummus-like dip.
Olive and White Bean “Hummus”
Ingredients
- 1 can green olives (water packed)
- 1 can white beans
- 1 t. paprika
- 2 cloves garlic, minced
- 1/2 t. red wine vinegar
- hot chili oil
- salt and pepper
Instructions
- Place olives, beans, paprika, garlic and red wine vinegar in a food processor and pulse until pureed.
- Add enough hot chili oil to get a consistency of a dip. Season with salt and pepper.
- May garnish with more paprika and chopped olives.
- Serve with pita chips or tortilla chips.
For other appetizers like this one, check out the following:
If you want a very tasty homemade onion dip, please check out my last post.
What’s your favorite party appetizer?
Comments & Replies
8 responses to “Olive and White Bean Hummus”
Olives and white beans you say? I am very intrigued. Sounds like a great discovery by accident 🙂
“Oops, I opened the wrong can” turned into a success! 🙂
I love the combo of olive and white bean…I can eat this with a big tablespoon!
It’s good as a wrap spread, too.
Love white bean dips! Haven’t had one with olives in it, though — really neat idea! Very Mediterranean. 🙂 Gotta try this — thanks so much.
This was seriously thrown together on a whim. Thanks, John.
Sounds good! I’ve never combined olives and white beans before and want to give this a try. Thanks for the recipe!
I think I will whip it up again for Sunday. Thanks, Pam.