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
Ingredients
- 15 ounces chickpeas can, drained
- 1/2 cup kalamata olives rinsed and pitted, you can also find them already pitted
- 1/4 cup lemon juice fresh
- 1/4 cup tahini
- 2 cloves garlic peeled
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- dash black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- 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.
Recipe Notes
Makes 3 cups
Julie McDonald says
I’ve made this twice now. The trick is to drain the olives well and add them at the end of the processing so they don’t get completely obliterated. I like my hummus really smooth so I process it for a quite a while until it’s almost like smooth peanut butter. I add the drained olives and pulse a few times until they are chopped up and well incorporated. I like a bit more olive so I also take about 15 olives and chop them with a knife and stir them in by hand for just a slightly chunkier olive content. I could eat this stuff with a spoon 😉
Ginny McMeans says
Thanks so much for all your pointers Julie! I am so glad you love it. Me too 🙂
Kathy Wardley says
How long could this be stored in the fridge or maybe even frozen as I would never use that must in one go.
Thank you Ginny.
Ginny McMeans says
Hi Kathy, I can’t believe I left that off the post 🙂 Note to self – must add! It will keep in the fridge 4 days (I am strict with my storage and like to be extra careful). This hummus will freeze beautifully and for best quality up the 3 months. After defrosted just stir and eat.
charley says
If I were wanting to use dried chichpeas with this how much would I use?
Ginny McMeans says
Chickpeas tripe in size (at least) when cooked so I would guess you would need 5 ounces dried. Maybe a bit more than 1/2 cup Charley.