Best Kalamata Hummus is a boldly flavorful hummus that will be a fantastic addition to your recipe box. So easy too. Just combine and blend. Great with veggies, crackers, pita triangles and more.
Today I am going to help add to the dip section. Best Kalamata Hummus will be different from all the other dips and it will go with all of the crackers and crudities.
Besides being a great dip – classic hummus can be switched up in so many ways. I am still running across new recipes all the time. This time around kalamata olives are being added. Even though I have made this many times before this time I am giving you the quickest version and at no loss in taste.
Kalamata is one of my favorite olives. It has a bold tang that really adds a nice Mediterranean touch. Traditionally I have seen them as a tapenade and, believe me, that is good too.
The simplicity of this recipe has developed as I have made it over the years. I use to make it in steps. This first and then that and then drizzle the olive oil in at the very last. I’ve found out that all that really isn’t necessary. Now I put everything into the processor at once and blend.
It’s that easy. I said it takes 10 minutes but that might even include the clean up. Just kidding about that but it is fast. My husbands favorite chip/cracker/dipper at the moment are pretzel rods. He says they hold lots of dip without wiping out the whole bowl. So polite, he is.
Best Kalamata Hummus
- 1 can 15 ounces chickpeas, drained
- 1/2 cup kalamata olives, rinsed and pitted, you can also find them already pitted
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- dash ground black pepper
- 2 tablespoons extra-virgin olive oil
- Combine all ingredients in a food processor and process until smooth.
- You can add 2 more tablespoons olive oil is you would like it thinner.