Two favorite Mediterranean flavors - hummus and olives - come together in this easy, healthy, and delicious dip.
Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to garnish this with additional olives.
1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1/2 cup Kalamata olives, pitted and halved
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings