I love this commercial, btw. Every time I think “humpday” I think of this happy camel. HUMMMMP DAAAAAY!
Anywho. It’s Wednesday and that means it’s time for FMITK’s weekly hummus remix. This week’s inspiration was a combination of one of my favorite flavors from the hummus guy @ the farmer’s market and @debbaper‘s airport foodie adventures at SFO. This week it’s easy peasy and super quick, especially since I didn’t peel the beans (I usually do. See why here).
Kalamata Olive Hummus
makes about 2 cups
1 15oz can garbanzo beans, drained
1/4 cup tahini
3-4 tbsp lemon juice
1/4 cup olive oil
1 clove fresh garlic
1/8/ – 1/2 tsp cayenne powder (start with a little, taste and add more)
1/2 cup Kalamata olives – pitted
~1/4 cup water
Combine garbanzo beans, tahini, lemon juice, olive oil, garlic and cayenne in your blender or food processor. Blend. Scrape down the sides and take a look at the texture. You’ll probably want to thin it down a bit, so add the water as the blender is running until you get a nice smooth consistency. I added about 1/4 cup of water. Add more lemon juice, cayenne, salt and pepper to taste.
Serve with pita chips or lavash bread or absolutely nothing at all.