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7/31/14

Kalamata Olive Hummus

 
I don't have a set recipe for making hummus, since it is rather forgiving. This time I was out of cumin. I used a few shakes of garlic powder. Fresh is better, or so they say. I sometimes add cayenne. I have left out the olive oil with good results. Just blend up whatever suits your fancy. This isn't baking!
You can add more lemon, or more tahini, leave out the olives, and add in four ounces of roasted red peppers, or whatever you desire. 
 
Kalamata Olive Hummus
 
1 (15 oz) can of garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove of garlic, minced
Two tablespoons of olive oil
water- I used approximately three ounces
chopped Kalamata olives (to taste- I used about Three tablespoons, because we love olives)

Blend the lemon juice, and tahini in a food processor. 
Add the garbanzos, olive oil, garlic, and a bit of water. Scrape the bowl, and add water as needed.
Process until you like the consistency
Stir in the olives. 
If you use roasted red peppers, you can add them with the beans.
Chill, or serve right away.

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