Remember that sly way you can mouth the words “I love you” without actually saying those 3 words? Olive You.
Now, try mouthing “Olive Hummus.”
Oh, you love hummus?! ME TOO! And I guarantee if you love hummus, and you love olives, then you’re going to love this recipe.
I used to buy hummus all the time since it’s my go-to snack. However, once I realized how easy it was to make my own, I rarely buy it anymore. When I make my own, I know exactly what is in it, without all of the artificial preservatives.
Making your own hummus is fool proof cooking. Just throw the ingredients in the food processor and that’s it!
Besides, most of the ingredients you probably have already at home, though maybe not the tahini. This can be a pricey item, but Trader Joe’s sells organic tahini for $3.49 a jar. What a steal!
My love affair with olives began in Granada, Spain, where I studied abroad during college. Spain is the land of anything olive related. Granada is one of the major cities that still honors the free tapas tradition, serving small plates of food with drinks. Once I realized how utterly delicious they were, I quickly became “the girl that would eat the olives on your plate if you didn’t want them.”
I combined two of my favorite foods into this recipe and it’s absolutely scrumptious. I LOVE HUMMUS and I’m not afraid to say those three words out loud.
Kalamata Olive Hummus
- 1 can garbanzo beans, drained and rinsed thoroughly
- 1/4 cup lemon juice
- 2 tbsp tahini
- 1 clove garlic
- 1/4 cup kalamata olives
- 2 tbsp olive oil
- 1 tsp cumin
- 1/4-1/2 tsp cayenne pepper (optional)
- olive brine, to consistency
- salt, to taste (optional)
Combine all ingredients except salt and olive brine in a high power blender or food processor. Slowly add in olive brine gradually until a creamy consistency is reached. Since the olives and brine are salty, taste first before adding salt. It's possible you may not need any at all.
Serve with fresh cut veggies, chips or pita bread.