Hummus is one of the staples of a Mediterranean diet. The classic version is served in every Mediterranean restaurant with slight variations based on the restaurant’s country of origin, such as Greece, Turkey, Israel, etc.

There are myriad variations on the classic. One of my favorite hummus dips is Kalamata Olive hummus. If you love olives AND hummus then I highly suggest that you give this recipe a try.

If you don’t have Kalamata olives on hand, the recipe can be made with any olive but the taste will vary. Enjoy!

Try our creamy original hummus recipe! The classic and kalamata versions make a great combo for an appetizer.

ingredients:

Time: 20 minutes prep, plus 30 minutes boiling time

• 1 can chickpeas (garbanzos), drained and rinsed well

• 1/2 tsp baking soda

• 1/4 C fresh lemon juice

• 1 medium-large clove of garlic, chopped

• 1/2 tsp salt

• 1/3 C tahini

• 1/2 tsp ground cumin

• 1/2 C kalamata olives

• 1T olive oil

• 2T cold water (if needed)*

instructions:

1. Place drained, well-rinsed chickpeas in a pan, adding the baking soda and enough water to cover plus 2”. Boil on high for 30 minutes. Drain and rinse with cold water.

2. Meanwhile place lemon juice, salt, and chopped garlic in a bowl to allow the garlic to mellow.

3. Place the boiled chickpeas, lemon juice mixture, tahini, cumin, and olives* in a food processor. Puree for one minute. Scrape the sides. Puree again for one minute. Scrape the sides. Puree again for one minute adding in one tablespoon of olive oil. If you prefer a thinner consistency, you may add the cold water one tablespoon at a time while pureeing.

4. Scrape the hummus into a serving dish and garnish with paprika and parsley. Serve with pita bread or Indian flatbread along with veggies.

   *If you prefer a smoother texture, add the olives when you place everything in the food processor. For a slightly chunkier texture, add the olives when you puree the mixture for the third time. Because olives have liquid in them, I do not add the cold water.