For some reason, I’ve always been more successful with the white bean dips over chickpea hummus. But I really wanted to make this after I found olive hummus at Publix the other day and forgot to buy chickpeas, so white bean dip it is!
Let me tell you about a little creation that was the first recipe I ever wrote. And I apologize to my loving family for forcing them to eat this. I guess I was a super salty child because this was an appetizer composed of round tortilla chips, penne pasta, and kalamata olives. Here goes: Set out some round corn tortilla chips on a tray. Chop up your kalamata olives into really tiny pieces like tapenade. Stuff the olive pieces into cooked penne pasta and set two atop each tortilla chip. Serve. Cold. Hence, the beginning of my kalamata olive love.
I like my hummus thick but not really chunky so I’ve adapted from this lovely recipe.
Kalamata Olive Hummus
makes about 2 cups of hummus
1 1/2 15 oz. cans of white northern beans, drained and rinsed
1/2 cup pitted kalamata olives, including some juice from the jar
2 cloves garlic, minced
6 TBS tahini
4 TBS lemon juice
2 TBS olive oil
1/4 cup water
1/4 tsp cumin
1/4 tsp salt
pinch of cayenne
cracked black pepper to taste
1. Whisk together tahini and olive oil until smooth in a small bowl. Combine lemon juice and water in a separate bowl.
2. Add beans, spices, olives, and garlic to the bowl of a large food processor. Pulse until fairly smooth and then scrape down the sides before adding the lemon/water mix.
3. Stream in the tahini/olive oil and add more beans if you like your hummus even thicker than this. Add some cracked black pepper at the end.
4. Refrigerate to let flavors meld or eat immediately with pita chips, carrots, other veggies or on a sandwich.