Author Notes
Olives, hummus, what's not to love? Kalamata olives give this hummus a sweet and briny punch, plus an interesting color. —NeelNPatel
Ingredients
-
1
15 oz can chickpeas (drained)
-
1/3 cup
pitted kalamata olives (rough chop)
-
2 cloves garlic
-
small handful flat leaf parsley (rough chop)
-
1/3 cup olive oil
-
2 tablespoons tahini paste
-
1 teaspoon cumin powder
-
1/2 teaspoon cayenne pepper
-
1/2 teaspoon salt (or to taste)
-
freshly cracked black pepper
-
juice of 1/2 lemon
-
2-3 tablespoons water (optional:for thinning)
Directions
-
Drain one can chick peas.
-
Chop garlic, parsley, and olives. Reserve.
-
Transfer ingredients to food processor and add olive oil, cumin powder, cayenne pepper, lemon juice, and tahini paste.
-
Puree until smooth.
-
Season with salt and pepper, then add optional water for thinning. Pulse, and garnish with few sliced olives and flat leaf parsley. Serve with toasted pita or bread.
See what other Food52ers are saying.