This recipe from the blog Confections of a Foodie Bride cranks up the intensity of hummus, incorporating kalamata olives in an otherwise standard chickpea-and-tahini affair. The results are bold and surprising: the perfect thing to shake up a snack spread.
Game plan: Make the hummus up to 5 days ahead and refrigerate it in an airtight container. Let sit at room temperature for an hour before serving.
- Yield: About 2 1/2 cups
- Difficulty: Easy
- Total: 15 mins, plus 1 hr chilling time
- Active: 15 mins
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 6 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 to 2/3 cup kalamata olives, rinsed and pitted
- 2 medium garlic cloves, peeled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- Dash of cayenne pepper
- Combine the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.
- To a food processor fitted with the blade attachment, add the chickpeas, olives, garlic, salt, cumin, and cayenne. Pulse until it’s a coarse purée. Scrape down the bowl.
- With the motor running, add the lemon juice–water mixture in a stream; process for 1 minute. Scrape down the bowl again.
- Repeat with the tahini-oil mixture and process until smooth, about 1 minute.
- Transfer the hummus to a bowl. Cover and refrigerate for 1 hour before serving to let the flavors meld. Taste for seasoning, and add more salt if necessary.