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.
Well, it must be a holiday!
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.
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Even though I have made this hummus 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.
This kalamata hummus is worthy to be on your new favorite’s list. It’s:
- Super flavorful
- Savory
- High of protein
- Mega healthy
- Satisfying
- Seriously delicious
Now, everything into the processor at once and blend.
It’s that easy. I said it takes 10 minutes but that might even include the cleanup. Just kidding about that but it is fast.
My husband’s 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.
I’m trying to figure out if you were attracted to this recipe because it’s a dip or hummus, or for the kalamata olives. I want to tell you about something else I made and I’m hoping to get it right.
How about Artichoke Chipotle Hummus? Did I get it right? It’s some pretty good stuff and you can use pretzel logs with this appetizer dip too.
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.
Notes
Nutrition
You can freeze this hummus recipe and the Chipotle Artichoke one too but I really don’t think you’re going to have any leftover. Ever.
Syndle says
September 26, 2017 at 8:00 pmPlease email me the recipe for the hummous
Ginny McMeans says
August 16, 2017 at 9:58 pmHahaha Alyssa! I know what you mean!
Ginny McMeans says
August 16, 2017 at 9:58 pmFantastic Pam!
Alyssa says
August 16, 2017 at 4:19 amI love olives so much that getting them into the hummus would be difficult without eating them all!
Pam Greer says
August 16, 2017 at 3:59 amI love this. My husband takes his lunch to work, and he loves bringing hummus!
Amy | The Cook Report says
August 16, 2017 at 1:42 amA combination of two of my absolute favourite foods, this is like heaven!
Bintu - Recipes From A Pantry says
August 16, 2017 at 1:29 amI’ve never really thought of adding olives to hummus but this version looks delicious and olives are so good for you too
Ginny McMeans says
July 13, 2017 at 1:37 pmChickpeas 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.