If you are beginning to think my family lives on hummus, you’re very close to being right. We use hummus for just about everything around here: a snack with veggies and crackers, a salad topping, a sandwich filling, and dinner with pitas, tabouli, and other Middle Eastern dishes. We love hummus.
We also love olives: Kalamata olives, green olives, and those jumbo black olives that my husband swears have no taste (but E. and I love them anyway). So you won’t be surprised to hear that green olive hummus is our very favorite type of hummus. I don’t make it often, because olives are high in sodium, but when I do, it doesn’t last very long. This recipe uses less tahini because the olives contain fat and cuts down on the spices so that the olives carry the flavor. If you like olives as much as we do, you’ll love this hummus!
Green Olive Hummus
(makes about 4 cups)
3 large cloves garlic
2 cans (or 3 cups) chickpeas, rinsed and drained
juice of one lemon
1/2 cup green olives (stuffed with pimentos)
1 tablespoon tahini
1/4 tsp. sumac
1/8 tsp. cayenne pepper
salt, to taste
5-6 more olives
Chop the garlic in the food processor. Add the chickpeas and lemon juice, and coarsely chop. (If more liquid is needed to get the blades moving, add a tablespoon or two of water or vegetable broth.) Add the green olives, tahini, and seasonings, and process until everything is mixed. (This will not be a smooth type of hummus, but all ingredients should be well-distributed.) Taste for saltiness, and add salt if needed (the olives make it pretty salty already.) Process to blend in the salt, and then add the remaining olives. Pulse a few times just to barely chop the olives. Serve with crackers, pita bread, or crudités as desired.