I have so many cooking books at home: with some of them I’ve fallen in love with finger foods and shot glasses. I really like to see the table completely covered by these mono portions and tapas…it is so coloured and you can try many flavours. Sometimes I use them as starters before the meal.

This is a simply but tasty version of shot glasses with no spicy hummus and a sensational black olives sauce!

Ingredients (for 8 shot glasses):

for the olives sauce:

  • black olives 2 oz
  • 10 salted capers
  • 1 coffeespoon oregano
  • extra virgin olive oil

for the hummus:

  • boiled chickpeas 8,8 oz
  • 1 tablespoon of tahini
  • juice of 1 lemon
  • extra virgin olive oil
  • ½ clove of garlic
  • 1 coffeespoon of salt
  • 10 parsley stems
  • 10 black olives chopped


  1. Prepare the hummus: crush and smash the garlic until it’s fine and creamy
  2. In a food processor blend the chickpeas, the tahini, the lemon juice, tha garlic, the oil and the salt ; you have to obtain a smooth cream
  3. Prepare the olives sauce:
  4. in a food processor put the olives, the capers, the oregano and the oil to obtain a sauce
  5. chop up the parsley
  6. Using two sac à poche fill the shot glasses first with hummus, then with the olives sauce and hummus again; end with the parsley and the black olives chopped
  7. Serve with some crackers or breadsticks