I love, love hummus. And I think even more so, I love Kalamata olives. This recipe from Confections of a Foodie Bride was pure and simple and heavenly. You’re mouth will thank you. Enough said.
Kalamata Olive Hummus
3 Tbsp lemon juice (from two lemons)
1/4 cup water
6 Tbsp Tahini
2 Tbsp olive oil
1 15-oz can of chickpeas, drained and rinsed
1/2-2/3 cup kalamata olives, pits removed
2 garlic cloves, peeled
1/2 teaspoon course salt, plus more to taste
1/4 teaspoon cumin
Dash of cayenne
Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
Process the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Eat with fresh pita, cucumber, crackers, red bell pepper...