She Strengthens

Bold Flavors Ahead: Kalamata Olive Hummus Recipe

Are you tired of the same old hummus recipe? Look no further! This innovative twist on the classic chickpea-and-tahini dip incorporates kalamata olives for a bold and surprising flavor profile. Perfect for shaking up your snack game, this recipe is sure to impress.

Planning Ahead

To make the most of this recipe, prepare the hummus up to 5 days in advance and store it in an airtight container in the refrigerator. Allow it to sit at room temperature for an hour before serving.

A Delicious Yield

This recipe yields approximately 2 1/2 cups of hummus, making it perfect for a gathering or party. With a difficulty level of easy and a total preparation time of 15 minutes (plus 1 hour of chilling), you can’t go wrong.

Gather Your Ingredients

To make this recipe, you’ll need the following ingredients:

• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup water
• 6 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 to 2/3 cup kalamata olives, rinsed and pitted
• 2 medium garlic cloves, peeled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• Dash of cayenne pepper

Let’s Get Started

Begin by combining the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.

The Main Event

Add the chickpeas, olives, garlic, salt, cumin, and cayenne to a food processor fitted with the blade attachment. Pulse until it’s a coarse purée, then scrape down the bowl. With the motor running, add the lemon juice-water mixture in a stream and process for 1 minute. Scrape down the bowl again, then repeat with the tahini-oil mixture and process until smooth, about 1 minute.

The Finishing Touches

Transfer the hummus to a bowl, cover, and refrigerate for 1 hour before serving to let the flavors meld. Taste for seasoning and add more salt if necessary. Serve and enjoy!