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Kalamata Hummus

Ingredients

  • 3 T lemon juice
  • ¼ cup water
  • 6 T tahini (or creamy peanut butter)
  • 2 T evoo
  • 15 oz. can chick peas, drained and rinsed
  • ½ cup or more kalamata olives (pitted and rinsed)
  • 2 garlic cloves
  • ½ t salt
  • ½ t cumin
  • Dash of cayenne
  • Dash of smoked paprika
  • 4 oz feta (or if you're feeling it, get the fresh chèvre)

Method

  1. Combine lemon juice + water in small bowl, set aside.
  2. In a seperate bowl, whisk tahini (or pb) with evoo until smooth.
  3. Add chickpeas, olives, garlic, salt, cumin, cayenne and paprika to a food processor. Pulse until coarse.
  4. Add lemon/water combo in a stream while you pulse food processor for 45-60 seconds.
  5. Repeat with tahini/evoo mixture until all is combined.
  6. Add salt and pepper to taste.
  7. Transfer to a bowl and add the feta.
  8. Cover and refridgerate for 1 hour before serving.