Recipe: Healthy Homemade Black Olive Hummus

I am a big fan of Hummus (a.k.a. Houmous). It is a great source of vitamin B6, manganese, dietary fibre and protein; as well as copper, zinc, iron, folate and phosphorus.

Made of just a few simple and natural ingredients, it can be a quick and easy lunch or snack, and it will help keep you healthy and aid recovery.

A lot of shop-bought hummus uses oil or thickener to give it optimal consistency. However after a bit of experimentation, I've found that this recipe, made in a Nutribullet, is super easy and even tastier than most.

Ingredients (makes 2 large servings)

  • 400g tin organic chickpeas (in water)
  • 175g tinned black olives (pitted) (drained)
  • 1x tbsp tahini paste
  • Juice of half a lemon
  • 1 clove of garlic
  • 1 tsp paprika
  • ½ tsp chilli powder
  • ½ tsp black pepper
  • ½ tsp salt


  1. Drain the water from the tin of chickpeas, and place it to one side in a cup (you'll need it later)
  2. In the small Nutribullet cup, add the drained chickpeas, olives, tahini, lemon juice, garlic, paprika, chilli powder, black pepper and salt (all of the ingredients)
  3. Blitz together, until a thick paste is formed
  4. Gradually add some of the water you drained from the chickpeas back into the mixture, blitzing as you go, until you get your desired consistency
  5. Serve immediately, or refrigerate for up to 3 days after making



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