Humpday Hummus: Kalamata Olive Edition
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Happy Humpday!
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).
I basically always have tahini and a can of garbanzo beans on hand. This week I added in cayenne pepper olives, lemons and olive oil (not pictured: garlic).
The moment when you wish you would have bought pitted olives…
Throw it all in a food processor or blender. That’s about it. lol
She’s a little thick, so add some water (I used ~1/4 cup) to get it down to your desired consistency.
so pretty.
On a garden veggie pita chip. It tastes like pizza :X
Sometimes tahini comes with olive oil on top… I didn’t feel like this particular flavor needed it, but feel free to drizzle a bit on top.
Kalamata Olive Hummus
makes about 2 cups
Ingredients
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
Directions
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.
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