Kalamata Olive Hummus (Dairy Free, Gluten Free)

Kalamata Olive Hummus

  • Servings: 10 plus
  • Difficulty: easy
  • Print

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Ingredients

-1 (15 oz.) can of chickpeas, rinsed and drained

-¼ c. lemon juice (1 large lemon)

-¼ c. tahini, well stirred

-1 sm. Clove of garlic, minced

-2 Tbsp. extra virgin olive oil

-½ tsp. Cumin

-salt to taste

-2 to 3 Tbsp. water

-½ c. kalamata olives, pitted and diced, divided

-Italian seasoning,for serving

Directions

  1. Blend the lemon juice and tahini for 1 minute. Scrape down the sides. Blend for 30 seconds longer.
  2. Add the garlic, olive oil, cumin, and salt. Blend for 30 seconds. Scrape down the sides. Blend for 30 seconds longer or until blended.
  3. Add ½ of the chickpeas. Blend for 1 minutes. Scrape down the sides. Blend for 2 more minutes or until thick and smooth.
  4. Add ¼ c. of the diced olives. Blend until combined.
  5. Add 2 to 3 Tbsp. of water while blending to get the perfect consistency.
  6. Stir in 3 Tbsp. of the diced olives.
  7. After tasting the hummus, add more salt if necessary.
  8. Serve with a drizzle of extra virgin olive oil, 1 Tbsp. diced olives, and Italian seasoning in the middle.

This hummus will last in the fridge for a week. You could also freeze the hummus for about 3 months.

Happy Eating,
Traci

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