If you love olives, you will love this hummus recipe, plain and simple. This is my newest spicy/salty creation, taste tested by coworkers to rave reviews!
I’ve been making hummus for 15 years and I never make it the same way twice. However, this recipe was inspired by my hubby’s cousin, Margaret Buckton, who uses kalmata olives in her hummus to utmost deliciousness. So, I followed her basic recipe and added some fresh cilantro and parsley for good measure. Tahini is an absolute must in any hummus recipe and can be found in local natural or organic food stores everywhere. I always buy mine organic and unsalted, but any old tahini will do!
Tip: My kids love hummus (eat it with a spoon) but it’s an acquired taste. Skip the pepper in this recipe if making it for the kiddos.
1 can garbanzo beans
1/4 cup tahini
1/4 cup kalmata olives (seedless)
1 clove garlic
1 tsp. cumin
3 tbsp. fresh lemon juice
1 red chile pepper, chopped
1 tbsp. fresh cilantro
1 tbsp. fresh parsley
Sea or kosher salt to taste
1 glug olive oil
1. Drain beans and save the “juice.”
2. Measure above ingredients into food processor, with the exception of the garbanzo bean juice, salt and olive oil.
3. Process and add garbanzo bean juice a little at a time, until you reach a smooth consistency.
4. Add olive oil.
5. Taste and then add sea salt to taste, 1/4 tsp. at a time.
6. Chill and serve with veggies, pita chips, tortilla chips and possibly even a little plain goat cheese or feta!