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For the olive lover in your life! I first talked about kalamata hummus in my very first post here. I’ve had it approximately three more times since that post and it’s delicious every time. So I decided I would make a nice big batch for us at home. My very own kalamata hummus stash at a fraction of the cost. I love hummus and I love olives. Win, win!
Another thing I love is my food processor. I used it FOUR times just this weekend. I have a nice blender too which is one reason it took me so long to get a food processor; I didn’t think I needed one. I was wrong, wrong, wrong. If you are on the fence, I would go ahead and jump on the other side. I understand not wanting to have to clean it, but it really isn’t that bad. I hate doing dishes, and I cleaned it four times in the last two days. Actually, what I hate the most is unloading the dishwasher. Who’s with me? I would rather wash everything by hand than unload that thing. Rudy is nice enough to do it for me. I don’t think he minds since he’s well fed by a wife who loves to cook.
For this recipe I decided to use tahini, which is a paste made of toasted sesame seeds. It is mostly known as an ingredient in hummus but it can also be used to make other dips and dressings. I think I may try and make my own tahini soon.
Let me know how you like this hummus. If you try it, snap a pic and tag me on Instagram @dredgeanddrizzle. I would love to see! Want to save it for later? Pin it!
- 2 cans chickpeas 15.5 oz each
- 2/3 cup tahini
- 1 lemon Juiced
- 1/2 cup kalamata olives I like Mezzetta brand
- 3 garlic cloves
- 1/2 teaspoon cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 cup olive oil
Rinse and peel the chickpeas. Add all ingredients except the olive oil to a food processor and blend.
Once mixed well, start drizzling in the olive oil with the food processor running. You may want to add more depending on how creamy you would like it.
Serve with blue tortilla chips, pita bread, pita chips, or veggies.