Monday, March 12, 2012

Kalamata Olive & Sun Dried Tomato Hummus

 Tribe, you've got yourself a competitor. 

Kalamata Olive & Sun Dried Tomato Hummus

Makes a little over 1.5 cups

  • 1 15-oz. can chickpeas 
  • 2 tbsp tahini
  • 6 pitted kalamata olives (or more, to taste)
  • 2 tbsp sun dried tomato bits
  • 1 tbsp lemon juice, fresh or bottled
  • a generous sprinkling each of sea salt, black pepper, and garlic powder
Strain chickpeas over a bowl to catch and reserve the canned chickpea water, set water aside. Combine all ingredients in a food processor and blend for several minutes or until creamy. Taste and add more lemon juice, salt, pepper, or garlic powder as needed. To achieve a creamier texture, add small amounts of chickpea water at a time until desired consistency is reached. (It should be thick, creamy, and spreadable, but not runny.) Enjoy with warm pita, crudités, or pretty much anything. 

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