This Olive Hummus is the perfect blending of those favorites--olives and (you guessed it) hummus. Adaptable for all tastes from mild to spicy--it's sure to be a favorite with everyone.
Blend in the olive oil, being careful not to over blend. Olive oil will go from fruity to bitter if over blended.
Taste and add salt as needed. If using the kalamata olives and canned chickpeas you might not need to add any. If not using canned olives, start with about 1 teaspoon and increase from there.
Put the hummus in a bowl and if desired top with chopped cilantro or parsley, chopped olives, and a drizzle of additional olive oil if desired.
Notes
Olive Varieties: Use whateverkind of olives you like, or even a mix! 6 oz canned black olives or salty green olives can be substituted for the kalamata olives. Whatever type you use, you can chop a few extra as a topping if desired.
Sesame-free Option: If omitting the tahini, you'll want to add a liquid (olive oil or water are the best alternatives.) We do this all the time and it works very well.
Oil Options: While olive oil works great for traditional hummus flavor, avocado oil is another good option.
Salt Tips: Be careful to not over blend the salt in so as to keep the olive oil sweet. Salt levels will depend on taste, olives, if you are using tahini (more bulk) and if you use canned chickpeas (that will likely contain some salt already).
Soak and De-Toot Those Beans: To improve digestion and boost nutrition, you definitely want to de-gas your beans.