Sunday, June 24, 2012

Kalamata Hummus

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

1 comment:

  1. I've never had olives blended into hummus. Can't wait to try this. Thanks for sharing it on foodie friday.