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
Best Kalamata Hummus is a boldly flavorful hummus that will be a fantastic addition to your recipe box.
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
Syndle says
Please email me the recipe for the hummous
Ginny McMeans says
Hahaha Alyssa! I know what you mean!
Ginny McMeans says
Fantastic Pam!
Alyssa says
I love olives so much that getting them into the hummus would be difficult without eating them all!
Pam Greer says
I love this. My husband takes his lunch to work, and he loves bringing hummus!
Amy | The Cook Report says
A combination of two of my absolute favourite foods, this is like heaven!
Bintu - Recipes From A Pantry says
I’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
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.
charley says
If I were wanting to use dried chichpeas with this how much would I use?
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.
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
Thanks so much for all your pointers Julie! I am so glad you love it. Me too 🙂
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
I’ll bring double for you and me Katerina 🙂
Katerina @ Diethood says
I would love to sit down and devour this dip…by myself. No sharing. 😀
Ginny McMeans says
Thank you Michelle. I never had hummus as a young person and I missed lot. 🙂
Ginny McMeans says
Hahaha! I’d be right behind you waiting for you to need a break 🙂
Ginny McMeans says
Thanks Meg! It is good stuff 🙂
Ginny McMeans says
Fantastic Jessica! Thanks!
Michelle De La Cerda says
Hummus is a favorite of mine as well. I love how there are so many different twists on the original. This one in particular sounds like it would be a crowd pleaser for sure.
Cookin Canuck says
Just to be clear, I would be the person sitting immediately beside this dip and doing my best to guard it from everyone else while enjoying every single bite. 🙂
Dee says
I love kalamata olives, so this dip would go fast in my house — yum!
Meg @ With Salt and Wit says
People are going to go crazy over this hummus! Kalamata is a great idea to add!
Jessica - The Novice Chef says
This looks great! I would have never thought of kalamata olives for my hummus, but I love it!
Ginny McMeans says
You have to make it Des! 🙂
Des @ Life's Ambrosia says
A kalamata hummus?! That is a genius, I would be all over that!
Ginny McMeans says
Oh, yes Sylvia. They are very dark and that is why I actually cut down on the measurement of olives than what I originally did. Maybe, also next time, let the olives set a bit to drain more and then blot the olives to take away more of the liquid. I’m glad you thought they were delicious and thanks for the feedback.
Sylvia says
Thanks for this recipe…. it tasted great! However, I had one issue: the olives totally integrated into the hummus, with the result that the hummus end up looking kind of grey-brown, instead of the pretty color shown in your photos. Next time, I’ll try adding the olives toward the end of the blending, and see if that affects the color. But…. still delicious!