I have another hummus recipe for you! I often make a basic hummus recipe, but I’ve also made Sun-Dried Tomato Hummus, Black Bean Hummus, and Pumpkin Hummus. So this time I thought I’d try an Olive Hummus, because I love olives, especially Kalamata olives! I found a recipe at About.com that I tweaked a little, adding a little more lemon juice, some garlic, and more olives.
BLACK OLIVE HUMMUS by NancyCreative, adapted from About.com
- 1 (15-ounce) can garbanzo beans (also called chickpeas), drained
- 2/3 cup pitted and chopped Kalamata olives (or substitute another kind of black olive–can also use canned black olives-you would use most of a 4.25-ounce can–not quite all of it)
- 1/3 cup tahini
- 3 Tablespoons olive oil
- 1/4 cup plus 2 Tablespoons lemon juice
- Optional: 1 to 2 Tablespoons water if a thinner consistency is desired
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1/4 teaspoon cumin
- whole or sliced black olives for garnish
Combine all ingredients in a food processor (or high-power blender) and blend until creamy and smooth. If consistency is too thick, add a Tablespoon or two of water. Put hummus in a small bowl and garnish with whole or sliced black olives.
Serve hummus with pita bread, pita chips, or veggies–I especially like it with celery sticks! Store leftovers in an airtight container in the refrigerator for up to one week.
Are you a fan of hummus like I am? Do you make your own?