Kalamata Olive Hummus

We love hummus., and we have wonderful grocery stores that carry a variety of delicious hummus spreads. The offerings from a vendor at our farmer’s market also delight our palates. Unfortunately, our local recycling centers won’t take the plastic containers in which these delicious spreads are packaged. So I decided to create my own concoction.

Here’s what I use:

1 15-ounce can chickpeas, drained and rinsed

Kalamata Olive Hummus1/3 cup tahini paste (or creamy almond or peanut butter)

1/4 cup Kalamata olive juice (or reserve juice from the can of chickpeas)

1 large (or 2 small) cloves garlic, finely chopped

1 large lemon, juiced and zested

1/4 cup parsley, finely chopped (optional)

1/3 cup Kalamata olives, coarsely chopped

Combine the chickpeas, tahini paste, Kalamata olive juice, garlic, lemon juice, lemon zest, and parsley in a food processor and puree until smooth. Fold in the Kalamata olives or add to food processor and pulse a few times.

If you like your hummus a bit runnier, add more Kalamata olive juice or reserve liquid from the garbanzo beans.