:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/L8Cm5JiO4Z2HqjvUD88I/e01e68dc8deb81bfc2bd6caa6538c2.jpg "Hummus with Kalamata Olives")
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.
Ingredients
- 3 tablespoon freshly squeezed lemon juice
- 1⁄4 Cup water
- 6 tablespoon tahini
- 2 tablespoon Extra Virgin Olive Oil
- 1 can chickpeas drained and rinsed
- 2⁄3 Cup kalamata olives rinsed and pitted
- 2 medium garlic cloves peeled
- 1⁄2 teaspoon Kosher salt
- 1⁄4 teaspoon ground cumin
- dash of cayenne pepper
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Directions
Combine the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.
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.
With the motor running, add the lemon juice–water mixture in a stream; process for 1 minute. Scrape down the bowl again.
Repeat with the tahini-oil mixture and process until smooth, about 1 minute.
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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TASTElistHummus 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.
Combine the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.
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.
With the motor running, add the lemon juice–water mixture in a stream; process for 1 minute. Scrape down the bowl again.
Repeat with the tahini-oil mixture and process until smooth, about 1 minute.
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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