“Homemade-ish” Olive Hummus Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
1 container plain hummus
¼ cup green olives, chopped
cup kalamata olives, chopped
juice of half a lemon
2 tsp garlic powder
salt to taste
1In a food processor, combine the hummus, olives, lemon juice, garlic powder and salt. Pulse until combined.
2Spoiler Alert: “Homemade-ish” Olive Hummus will stay fresh in an airtight container in the refrigerator for 1 week.
3Batch it up! “Homemade-ish” Olive Hummus is a savory dip to serve with crackers or vegetables. It also makes a delicious spread on wraps and sandwiches.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.