Mediterranean Hummus with Gordal and Manzanilla Olives
1 cup pitted green Gordal olives
2 cans chickpeas, rinsed, drained and skins removed
¾ cup tahini paste
½ cup water
3 tbsp extra virgin olive oil
4 tbsp lemon juice
2 garlic cloves, peeled and smashed
Sea salt and freshly ground pepper to taste
½ cup pimiento-stuffed green Manzanilla olives
Additional sliced olives
Extra virgin olive oil
Fresh chopped parsley leaves
Add all of the hummus ingredients to a food processor and mix to a smooth texture.
Scoop the hummus into a serving bowl.
Garnish with additional sliced olives, a sprinkle of smoked paprika and a drizzle of olive oil to taste.
Sprinkle with a pinch of chopped parsley before serving.