Hummus with Kalamata Olives

Name: Hummus with Kalamata Olives
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 3 tablespoon freshly squeezed lemon juice; 0.25 Cup water; 6 tablespoon tahini; 2 tablespoon Extra Virgin Olive Oil; 1 can chickpeas drained and rinsed; 0.67 Cup kalamata olives rinsed and pitted; 2 medium garlic cloves peeled; 0.5 teaspoon Kosher salt; 0.25 teaspoon ground cumin; dash of cayenne pepper

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This recipe from the blog Confections of a Foodie Bride cranks up the intensity of hummus, incorporating kalamata olives in an otherwise standard chickpea-and-tahini affair. The results are bold and surprising: the perfect thing to shake up a snack spread. Game plan: Make the hummus up to 5 days ahead and refrigerate it in an airtight container. Let sit at room temperature for an hour before serving.

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Ingredients

number of servings

3 tablespoon freshly squeezed lemon juice Added to
¹⁄₄ Cup water Added to
6 tablespoon tahini Added to
2 tablespoon Extra Virgin Olive Oil Added to
1 can chickpeas drained and rinsed Added to
²⁄₃ Cup kalamata olives rinsed and pitted Added to
2 medium garlic cloves peeled Added to
¹⁄₂ teaspoon Kosher salt Added to
¹⁄₄ teaspoon ground cumin Added to
dash of cayenne pepper Added to

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Directions

15 min.

1. Step

Combine the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.

2. Step

To a food processor fitted with the blade attachment, add the chickpeas, olives, garlic, salt, cumin, and cayenne. Pulse until it’s a coarse purée. Scrape down the bowl.

3. Step

With the motor running, add the lemon juice–water mixture in a stream; process for 1 minute. Scrape down the bowl again.

4. Step

Repeat with the tahini-oil mixture and process until smooth, about 1 minute.

5. Step

Transfer the hummus to a bowl. Cover and refrigerate for 1 hour before serving to let the flavors meld. Taste for seasoning, and add more salt if necessary.

3 February 2023