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Hummus with Kalamata Olives

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
1
  • 3 tablespoon freshly squeezed lemon juice Added to
  • 14 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
  • 23 Cup kalamata olives rinsed and pitted Added to
  • 2 medium garlic cloves peeled Added to
  • 12 teaspoon Kosher salt Added to
  • 14 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.

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