If you like Kalamata olives and you like hummus, I think you’ll love this one! Serve with veggies or crackers, as a spread in a collard green wrap or toasted veggie sandwich, or however else your heart desires.
Kalamata Hummus
Ingredients
- 1 1/2 cups prepared chickpeas or 1 can, drained and rinsed
- 1/4 cup tahini
- heaping 1/3 cup Kalamata olives, I rinse jarred Kalamata olives well to minimize the red wine vinegar
- 1-2 garlic cloves depending on size
- 1 lemon, juiced
- 1 TBSP olive oil, more if desired – I just try to minimize oil
- 1-2 TBSP cold water, just enough to get it to blend well
- 1/4-1/2 sea salt, to taste
- little ground pepper
Method
Add everything but the water to the food processor. Run until well combined, adding in the cold water in the top hole as it’s running. Scrape down the sides if needed and run again. I like to run it awhile so it’s good and creamy. Taste and adjust if needed. Serve as you wish and ENJOY!
Video of me making it here along with two other hummus recipes below:
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