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.
You know how fun it is having a party (or attending) and there is a casual spread that is laid out buffet style? Dips, appetizers, salads, sandwiches, and dessert?
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.
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
- High of protein
- Mega healthy
- Seriously delicious
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, 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.
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.
Best Kalamata Hummus
- 15 ounces chickpeas can, drained
- ½ cup kalamata olives rinsed and pitted, you can also find them already pitted
- ¼ cup lemon juice fresh
- ¼ cup tahini
- 2 cloves garlic peeled
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- dash 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.
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.
If I were wanting to use dried chichpeas with this how much would I use?
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.
Bintu - Recipes From A Pantry
I've never really thought of adding olives to hummus but this version looks delicious and olives are so good for you too
Amy | The Cook Report
A combination of two of my absolute favourite foods, this is like heaven!
I love this. My husband takes his lunch to work, and he loves bringing hummus!