An updated hummus post! Previously I had the option for black olive hummus, but upon trying my recipe recently, I wasn’t happy with it. Black olives themselves aren’t very flavorful, especially the canned ones. But the substitution of kalamata olives brings this black olive hummus it to a whole new level.
You also have the option to add mushrooms to this hummus, as I think it gives it a great flavor. However, make sure you don’t have any mushroom haters around, or they won’t be happy!
Makes about 2 cups
You will need:
- 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of organic chickpeas)
- about 3/4 cup of kalamata olives or a mix of kalamata and jumbo black olives (save the juice!)
- juice of 1/2 a lemon
- about 1/2 a tsp of cumin (this is key for hummus. Never forget the cumin!)
- 1 large clove of garlic or a tbsp of canned minced garlic
- salt and pepper to taste
- 1/2 cup canned mushrooms
- crushed red pepper and sesame seeds to top
- couple tablespoons of tahini
Put all the ingredients in a food processor or blender, and blend until creamy. If you need liquid, use the juice from the olives! It makes it more creamy and really brings out the flavor. Don’t use too much though, as it is fairly salt, plus the high sodium content isn’t good for you.
Store in the fridge for a bit, as this helps to enhance the flavor. Afterward, serve with vegetables or eat by itself like I do!
Another variation, is to omit the mushrooms altogether and just have plain black olive hummus. I personally don’t think it comes out as good, but some people like the simpleness of the flavor better.