Tomato olive hummus Calories

Tomato olive hummus pairs well with pita, flatbread, toast, crackers and sliced vegetables. Its olives bring a salty, savory note, so crisp cucumber, carrots or plain bread make useful contrasts without adding more strong flavors.

Tomato olive hummus usually contains chickpeas, tahini, lemon juice, garlic, tomatoes and olives. Some versions add olive oil, cumin or herbs. Taste before adding salt, because brined olives can already make the dip quite salty.

Tomato olive hummus typically keeps for about 3–4 days in a covered container in the refrigerator. Fresh tomatoes can release water as it sits, so stir it before serving and put it back in the fridge promptly.

Yes, tomato olive hummus can be frozen, but it may become watery or slightly grainy after thawing because of the tomatoes. Freeze it in small airtight portions, thaw it in the refrigerator, then stir thoroughly before serving.

Tomato olive hummus tastes more savory and tangy than regular hummus, with extra moisture from the tomatoes and saltiness from the olives. Drain fresh tomatoes well and adjust the added salt to keep the dip balanced.

Yes, tomato olive hummus works as a spread for sandwiches and wraps. Drain the tomatoes well to avoid soggy bread, then pair the hummus with crisp lettuce, cucumber or roasted vegetables.

Yes, sun-dried tomatoes give tomato olive hummus a deeper, more concentrated tomato flavor and add less water than fresh tomatoes. Chop them finely, and reduce extra salt if the tomatoes are packed in brine or heavily salted.

Both black and green olives work in tomato olive hummus: black olives give a milder, rounded flavor, while green olives taste sharper and saltier. Remove the pits and chop the olives small so they mix evenly through the dip.

To keep tomato olive hummus thick, remove the watery seeds from fresh tomatoes and drain chopped tomatoes before mixing them in. Add the tomato gradually, since too much liquid can loosen the chickpea base.