I love to snack on hummus and vegetables and I have always bought it from the grocery store. I never really thought about making my own, until my husband asked me why not? I didn’t have a good answer for him. I already make our pico de gallo and guacamole, so why not? I played around with a few recipes with different types of hummus. I absolutely LOVE olives, so I wanted to try an olive hummus. Not surprisingly, this kalamata hummus is ridiculously easy to make and is cheaper than the store brands. The best part is that it tastes far better than store bought hummus.
The possibilities are endless when it comes to the variations and flavors of hummus that you can make. I made several and had my entire family, (including non-olive lovers) taste all the different combinations that I had made and overwhelmingly, they loved this kalamata hummus.
This hummus is the perfect appetizer for the holidays when served with gluten free crackers and vegetables. Make it ahead of time to have out to keep all those hungry guests from peering over your shoulder while you are cooking.
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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)
- 4 tbsp reserved juice
- 1/4 cup kalamata olives pitted
- 2 cloves garlic
- 1/2 lemon juiced
- 3 tbsp tahini
- 1/4 cup olive oil
- 1 tsp sea salt
Ingredients
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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.
This Kalamata Hummus recipe is gluten free, dairy free, vegetarian and vegan.
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