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.
Please email me the recipe for the hummous
Hahaha Alyssa! I know what you mean!
Fantastic Pam!
I love olives so much that getting them into the hummus would be difficult without eating them all!
I love this. My husband takes his lunch to work, and he loves bringing hummus!
A combination of two of my absolute favourite foods, this is like heaven!
I’ve never really thought of adding olives to hummus but this version looks delicious and olives are so good for you too
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.
If I were wanting to use dried chichpeas with this how much would I use?
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.
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.
Thanks so much for all your pointers Julie! I am so glad you love it. Me too 🙂
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 😉
I’ll bring double for you and me Katerina 🙂
I would love to sit down and devour this dip…by myself. No sharing. 😀
Thank you Michelle. I never had hummus as a young person and I missed lot. 🙂
Hahaha! I’d be right behind you waiting for you to need a break 🙂
Thanks Meg! It is good stuff 🙂
Fantastic Jessica! Thanks!
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.
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. 🙂
I love kalamata olives, so this dip would go fast in my house — yum!
People are going to go crazy over this hummus! Kalamata is a great idea to add!
This looks great! I would have never thought of kalamata olives for my hummus, but I love it!
You have to make it Des! 🙂
A kalamata hummus?! That is a genius, I would be all over that!
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.
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!