I think I’ve made it clear I love hummus, right? It’s the perfect snack, side, salad topper, spread…the ideas are endless! I made this hummus for a side with Greek salad, and served it with warm pita. As with my cilantro jalapeno hummus, it turned out being even better the last day, so I would make ahead. It’s great with cherry tomatoes, cucumembers and pita chips as well as traditional pita bread. I kind of want some right now.
I used a cilantro jalapeno base recipe and swapped out the cilantro and jalapenos with kalamata olives. I also removed the cumin and cayenne pepper.
Kalamata Olive Hummus
10 kalamata olives, pitted
1 clove garlic, coarsely chopped
3 Tbs lemon juice
1/4 reserved bean water or water
6 Tbs tahini
2 Tbs olive oil
1-15.5 oz can chick peas, drained and rinsed
1/2 tsp salt
In a blender or food processor combine olives and garlic. Pulse until combined and finely chopped. In a ramekin stir together lemon juice and water (or bean water). In a separate ramekin stir together tahini and olive oil. Set both aside.
To the olives garlic, add chick peas and lemon/water mix. Puree and scrape sides as needed. Add salt and slowly pour in tahini/oil mixture. Puree again and scrap down sides until well combined.
Spoon hummus into a serving bowl and cover with aluminum foil or plastic wrap and keep in fridge. As I said, it’s best the day after, so let it chill overnight if possible.