Black olive houmous makes a delicious dip and goes so well with pitta breads. This houmus recipe is quick and easy and will be ready in minutes.
Hummus or houmous is a chickpea dip originating from the Middle East, in which cooked chickpeas are blended with tahini, lemon juice and garlic.
In this olive version I have added in jarred black olives to give a Greek flavour. With gluten-free pittas on the side this is great as a wholesome snack or for lunch.
We’re not gluten-free at my house so I haven’t baked gluten-free bread before, or even used gluten free flour.
When I saw they were baking gluten-free pitta breads on the last instalment of Grear Brtitish Bake-Off, I was a bit tempted to try them out!
After baking my meringue and cream creation last weekend, as well as a Victoria sponge for my husband’s birthday and a raspberry and blackberry pie, I was a bit caked out, which ruled out the sugar-free cakes. The dairy-free ice cream roll didn’t appeal either.
So I set about to bake a small batch of the gluten-free pitta breads following Paul Hollywood’s recipe as used on the show, though without nigella seeds as I didn’t have any.
Psyllium powder seems quite tricky to get hold of at supermarkets or in shops, but Amazon Prime came to the rescue, delivering to me on a Sunday lunchtime, less than a day after I placed my order. So there was nothing to stop me.
I made half the amounts given in the recipe I linked above, to make six pittas. Having never used gluten-free flour before, it was quite an experience!
I am so used to a sticky dough which becomes smooth and elastic as you knead, and less sticky. This dough didn’t do that at all!
The psyllium powder and water mixture thickened up like wallpaper paste and the resulting dough was very soft and sticky. I had to add flour every time I wanted to move the dough, even after proving, or it would stick to my hands.
The key to shaping them also seemed to be flour. I shaped mine on baking paper dusted with flour then put the baking paper onto the preheated baking trays, It would have been very messy to move them otherwise.
In the oven, the gluten-free pittas did puff up and colour slightly.
The ones we’ve tried so far didn’t have pockets though, but they were nice and fluffy and tasted good. Perhaps they were too thick. Sadly I wasn’t paying much attention to the show during this bit!
To serve the pittas, I made some black olive houmous using a stick blender. It only takes a couple of minutes to prepare and is really good.
I’ll definitely make pittas again, probably not gluten-free next time though, and the houmous is a variation of the normal houmous I make frequently for my youngest daughter who adores it. Today I used lime juice as I didn’t have a lemon, both taste fine.
More to try
If you fancy trying some different houmous recipes out, here are some more ideas:
- Simple hummus from Nadia’s Healthy Kitchen
- Avocado hummus from Foodie Quine
- Beetroot and walnut houmous from Natural Kitchen Adventures
- Houmous with peanut butter from Fab Food 4 All
Black Olive Houmous
- 400 g tin of chickpeas
- 80 g black olives
- 2 cloves of garlic
- 2 tbsp olive oil
- juice of half a lime or lemon
- 1.5 tbsp tahini
- Salt and pepper to taste
- Simply place all of the ingredients in a bowl and blend using a stick blender, to a nice thick texture.
- Check the taste and adjust to your own personal preference with more olive oil, lime/lemon juice, salt and pepper etc.