Kalamata Olive Hummus

By • June 20, 2016 0 Comments

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Author Notes: Kalamata Olive Hummus - Garlic, Olives & Delicious!! Imbue By Tara Kircher

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Makes 1 medium bowl

  • 1 Can of Chickpeas (or 15oz dried)
  • 2 tablespoons Water
  • 4 tablespoons Olive oil, plus some for garnish
  • Half cup Kalamata olives (pitted)
  • 4 Large garlic cloves
  • 2 tablespoons Tahini
  • 1 Lemon
  1. If using dried chickpea’s, soak these fully immersed in water in the fridge overnight, they need to be very soft before blending.
  2. Juice one whole lemon, dispose of the flesh.
  3. Place all ingredients, including lemon juice & half your olives in the food processor. Blend together for a few minutes until all the contents become a smooth paste. About 3 minutes.
  4. Finely chop the remainder of olives.
  5. Scoop out blended hummus into an airtight container, garnish with olive oil, and the remaining chopped olives.
  6. Store in the fridge to cool for at least an hour before consuming, as it taste so much better chilled.
  7. * Will keep in an airtight container in the fridge 4-5 days.

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