today i made an incredible hummus – a kalamata olive hummus. it’s quite tasty; earthy chickpeas and ground coriander compliment the briny olives wonderfully. even if you don’t like olives, you’ll enjoy – the flavor isn’t overwhelming by any means. salty & rich in healthy fats, this hummus can simply be enjoyed with chips or crackers or added as a flavor boost to an otherwise bland sandwich.
i’ll keep this one short & sweet, and leave you with the tasty recipe below!
RECIPE FOR KALAMATA OLIVE HUMMUS yields 4-5 cups
- 2 15-oz cans of garbanzo beans
- 2/3 cup pitted kalamata olives
- 2 large cloves garlic
- 1 small yellow onion
- 1 tbsp olive oil
- 1/4 cup water (or you can use the juice from the olives, for extra oomph)
- 2 tbsp tahini paste
- juice of 1 lemon
- 3/4 tsp ground coriander
- 1/2 tsp salt
- 1 tsp honey
- pinch of paprika
- handful of fresh parsley
- roughly chop onion and peel garlic. place in foil or on a tray, drizzle with olive oil and roast 15-20 minutes at 350 degrees. (alternatively you could include these raw, but that can be a bit abrasive, for me at least.)
- once finished roasting, add garlic & onion to food processor. mix in the rest of the ingredients listed above. puree ~5 minutes, until consistency is smooth but some texture is retained. if too chunky or hard to work with, thin the hummus with additional water.
- taste and adjust seasonings accordingly. when in doubt, more lemon.
- serve as an app or on your next sandwich!