Quick Kalamata Olive Hummus {recipe}
Sometimes you just want something to nibble on, and when that urge hits it really helps if you happen to have something in the fridge that will satisfy the craving. I like to keep some staple items in my pantry just for this purpose and recently I had this itch to make hummus, so I did.
Now, most hummus recipes have tahini in them. Well, that's not something I keep on hand and the amount needed for one batch of hummus is only a fraction of what comes in the container, which is frustrating because it ends up hiding in the back of my fridge and won't be found again until I'm looking for something else.
Tahini does add a bit of something "extra" to hummus, but when making it at home I feel it can be skipped if you don't happen to have it on hand.
Hummus is actually a great dip to have around when the munchies hit because you can dip veggies or pitas in it and satisfy that afternoon snack urge. This version is a variation of one my nephew made for us awhile back. I can't find that original recipe that he wrote up for me, so I improvised today.
I did a lot of tasting and adjusting as I went along, and I encourage you to do the same. It's really the ideal way to get a recipe like this just the way you like it. Maybe a little more salt... a little more lemon juice... or perhaps garlic is your thing. Just go with the flavors that speak to you as you are tasting and adjusting.
This went together in about 10-15 minutes and was ready for dipping pita chips and carrots in right away. Keep the ingredients on hand and you'll be ready to share with friends when they stop by in a matter of minutes!
Ingredients
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
Now, most hummus recipes have tahini in them. Well, that's not something I keep on hand and the amount needed for one batch of hummus is only a fraction of what comes in the container, which is frustrating because it ends up hiding in the back of my fridge and won't be found again until I'm looking for something else.
Tahini does add a bit of something "extra" to hummus, but when making it at home I feel it can be skipped if you don't happen to have it on hand.
Hummus is actually a great dip to have around when the munchies hit because you can dip veggies or pitas in it and satisfy that afternoon snack urge. This version is a variation of one my nephew made for us awhile back. I can't find that original recipe that he wrote up for me, so I improvised today.
I did a lot of tasting and adjusting as I went along, and I encourage you to do the same. It's really the ideal way to get a recipe like this just the way you like it. Maybe a little more salt... a little more lemon juice... or perhaps garlic is your thing. Just go with the flavors that speak to you as you are tasting and adjusting.
This went together in about 10-15 minutes and was ready for dipping pita chips and carrots in right away. Keep the ingredients on hand and you'll be ready to share with friends when they stop by in a matter of minutes!
Kalamata Olive Hummus
Ingredients
- 2 (14.5 ounce) cans chickpeas, drained
- 1/2 cup Kalamata olives, drained and pitted
- 1 teaspoon Kosher salt
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- 2-3 tablespoons olive oil
- Add all ingredients, except olive oil, to the bowl of a food processor.
- Blend until they begin to look smooth, then as the food processor is still running drizzle the olive oil through the feed tube.
- Continue to blend until thoroughly incorporated and smooth.
- Pour into a bowl and serve immediately.
- Can also be made in advance and covered with plastic wrap in the refrigerator until ready to serve.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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