My favorite stop at any grocery store is the olive bar. You’ll always see me trying to force the lid to fit an overflowing container of deliciousness. While Castelvetrano olives are quickly moving up the list of my favorites, Kalamata olives still hold the top spot. So why not throw them in a food processor and violently chop them up with chickpeas and make some hummus? It sounds barbaric, but this kalamata olive hummus is absolutely fantastic — and one of my new favorite dips. I’m an absolute sucker for hummus. I practically have to keep myself from downing the entire container when we bring it back it from the store. Yes, I still buy hummus from the grocery store. I know that it is incredibly easy to make at home, but there’s something about the mound of roasted garlic or chipotle sauce nestled in the middle of creamy, luscious hummus that I can’t turn down. If I’m going to make hummus from home, it has to be something that I can’t find in the store. That’s where Kalamata Olive Hummus comes in.
There’s something about the salty, briny olive flavor that does absolute wonders for hummus. It cuts through the tahini and chickpeas in a way that the lemon cannot. That citrus flavor is important though, which is why I added some orange zest and juice into the mix. It provides an extra layer of flavor that brings the two sides together; lemon/garlic/chickpea and kalamata/orange. It’s a flavor marriage that needs to renew its vows regularly.
This recipe is incredibly simple and is a perfect small plate option for a big get-together. Just about everyone loves olives, and just about everyone loves hummus — you really can’t go wrong. It’s a recipe that scales well and allows for easy modifications to your own tastes.
That’s my biggest advice for tackling this recipe on your own: mess around with it! If you like more of a citrus note, add more lemon juice. If you’re a masochist, do what I did and add too much garlic. It’s a raw burn that you really can’t get from anything else. (Seriously…add the garlic in one clove at a time. Garlic can vary wildly in strength, and too much of it can completely ruin what you’ve got going on. Remember: in cooking, you can always add but you can’t take away).
Give this recipe a try and let me know what you think. I’m curious to know what your flavor preferences are, as it seems like everyone has their own hummus flavor profile. Now get to making and get to sharing!
- 1 cup Kalamata Olives (reserve a couple for garnish)
- 1 15oz Can Chick Peas
- 1/4 cup Tahini
- 2-3 Cloves of Garlic (this is completely to taste. go one at a time)
- 1/4 cup Olive Oil (approximately)
- Juice of One Lemon
- Zest of One Orange
- Juice of 1/2 Orange
- Salt to Taste
- 1. Add Garlic, Chickpeas, Kalamata Olives, Tahini, Lemon Juice, Orange Juice, and Orange Zest to a food processor and process until all ingredients are finely chopped.
- 2. With food processor still running, slowly drizzle in olive oil until you have the desired consistency. Taste for salt and garlic, adding more if needed.
- You may need more than 1/4 cup of olive oil -- this is completely off of feel and preference, so be sure to have more on hand.
- Serve with crostini, crackers, vegetables, or just your hand. I won't judge.