An Ode to Hummus: Olive Hummus
 
Prep time
Total time
 
This hummus is an adaptation of my original recipe. You can enjoy it with pita, pita chips, fresh veggies, and so many other ways!
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Ingredients
  • 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 garlic clove, mashed
  • ¼ teaspoon salt, or more to taste
  • Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
  • ⅓ cup chopped kalamata olives + extra for topping
  • Optional garnishes: extra virgin olive oil, chopped kalamata olives, sumac or paprika, whole chickpeas
Instructions
  1. In a food processor or high speed blender, add the lemon and tahini. Pulse/blend to combine. Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).
  2. With the machine running, slowly add room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add around 4 tablespoons, but you may add more or less, and blend for several minutes.
  3. Taste and adjust seasonings, such as adding more salt or lemon.
  4. Once creamy and smooth, add chopped kalamata olives and pulse a few times or blend for a couple seconds. Do not over-blend - you should have small chunks of olive in the hummus.
  5. Spoon the hummus into a bowl and serve with olives, olive oil, and any other desired toppings.
Notes
Use your judgment to blend to your desired consistency and add water/aquafaba as desired. You want the hummus to have a light, almost fluffy texture, yet still hold it's shape when you run a spoon through it!
Recipe by thyme & toast at https://thymeandtoast.com/olive-hummus/