I am currently blogging from #BlogBrulee at beautiful Smuggler’s Notch Vermont. I’m only half a day in and already I feel like I’ve learned so much and met the most amazing, inspiring bloggers. More on that to come – or if you can’t wait, check out my last post, which explains all about the awesomeness that is Blog Brulee.
I owe my ability to even go to Blog Brûlée to Recipe ReDux, which not only gives me creative recipe ideas every month and allows me to connect with fellow Recipe ReDuxers; it also means I get introduced to awesome foods/food brands/commodity boards like California Ripe Olives. They’ve challenged us ReDuxers to utilize and highlight California Ripe Olives in a unique and tasty recipe that also includes other flavors represented in the Mediterranean Diet e.g. vegetables, legumes, nuts, fish/seafood and more.
I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you haven’t gathered from my blog/social media food posts (which make up about 99% of my posts), I am a HUGE fan of Mediterranean foods, and being half Armenian, grew up eating the best.
My favorite Mediterranean food – hell, my favorite food period – is hummus. Hummus has the perfect blend of lemony-garlicky-olivey flavor that works just as well as a dip, spread, condiment or to eat with a spoon (guilty). Beyond the deliciousness, hummus provides great nutrition. My clients often think that hummus is “fattening.” Grrrrrr, the “fattening” comment AKA one of my dietitian pet peeves.
[Stepping on soapbox] First off, foods that contain fats, specifically the good ones – monounsaturated, omega-3s, etc. – do not make you fat. In fact, those fats bring down inflammation in your body, which can make you feel better and also decrease your risk for various health issues such as diabetes, heart disease and inflammatory issues like rheumatoid arthritis and IBS.
Second, let’s compare hummus to other condiments such as BBQ sauce, ketchup, premade salad dressings and all the other junk. Hummus generally contains whole, real ingredients, barely any sugar and not much sodium. It is an infinitely better condiment than the other aforementioned sauces, which are generally LOADED with salt, sugar/high-fructose corn syrup, weird oils, preservatives and more. [Stepping off soapbox]
Okay, back to my love affair with hummus and also my love for olives, which I’m not sure I’ve mentioned yet but which is real and true.
Olives are an essential part of the Mediterranean diet and contain monounsaturated fat (1.5 grams per 4-olive serving) – the good fat, as we’ve discussed. California Black Ripe Olives are as nutrient-loaded as they are tasty. They contain vitamin E (0.25 mg per serving), iron, (0.49 mg per serving), vitamin A (60 IU per serving) and fiber (0.5 grams per serving). California Ripe Olives are extremely versatile in the pantry.
Since I love hummus already, I figured why not pump up the olive flavor with California Ripe Olives? Oh, did I mention there’s also red wine thrown in the mix? Because sometimes when you’re making California Ripe Olive Hummus and drinking red wine, you have crazy ideas like adding said wine to the hummus. And sometimes these ideas actually turn out great, as they did here. Cheers to that!
California Ripe Black Olive and Red Wine Hummus
Serve this savory, briney hummus with your favorite vegetables, cheeses and meats or enjoy it spread on a sandwich or “dilute it” with some oil and vinegar like I do to turn it into a salad dressing.
- 2 (15 oz.) cans garbanzo beans, drained and well-rinsed
- 1 can California Ripe Black Olives, drained, with 2-3 olive reserved
- 1/3 cup tahini (sesame paste)
- 1/3 cup olive oil plus 1 tsp.
- 1/3 cup red wine
- Juice of 1 lemon
- ½ tsp cumin
- ½ tsp black pepper
- 1 tsp. sea salt
- Add all ingredients, except for olive oil, to food processor and process until smooth.
- Drizzle olive oil through the feed tube and process until well-incorporated.
- Chop reserved olives and add to the top of the hummus as a garnish. Drizzle with 1 tsp. olive oil.
For more California Ripe Olive recipes, check out the link below.
Good point. A condiment without ‘junk’. I never think to use as salad dressing!
Got the idea from Trader Joe’s (they make a hummus dressing). It’s so delicious!
wine in hummus..hmmm now i need crackers and we are all set 🙂
Yes! A rosemary or other herb cracker would be delicious with this hummus. And cheese, lots of cheese!