I love to nosh on veggies and hummus during the day or while I am relaxing at night so I just grab some and toss them in the cart. I like all types of hummus, but especially love the kalamata hummus.
About a week ago my husband asked me why I buy it instead of making it? Can you believe, I honestly had no good answer for him. I make our pico de gallo and guacamole, so I decided to give it a go. I tried a few different recipes, some variations and some different types of hummus. Olives are a favorite food of mine, anything with olives is okay by me, so trying different olive variations was a no-brainer. Not surprisingly, it is ridiculously easy to make, tastes far better than store bought and is of course, cheaper!
The possibilities are endless when it comes to the variations and flavors of hummus that you can make. I made several and had everyone (including non-olive lovers) taste all the hummus that I had made and overwhelmingly, people really liked the kalamata hummus.
Serve with crackers, vegetables, pita or spread on sandwiches, burgers etc.
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| Prep Time | 5 minutes |
| Servings |
cups
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- 1 15 oz can chickpeas (garbanzo beans) drained (reserve 4-6 tablespoons of liquid)
- 1 tbsp reserved juice
- 1/4 cup kalamata olives
- 2 cloves garlic
- 1/2 lemon juiced
- 3 tbsp tahini
- 1/4 cup olive oil
- 1 tsp sea salt
Ingredients
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Rate this recipe!
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- Add chickpeas, juice, olives, garlic, lemon juice to a food processor or multi-function blenders like Vitamix or Blendtec. Pulse while adding olive oil a bit at a time until you reach the desired consistency.
- Salt to taste
- Serve chilled or at room temperature
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