Tuesday, 24 March 2015

Kalamata Olive Hummus

Our brother is allergic to sesame seeds and since store-bought hummus typically includes tahini, which is essentially just a sauce made of ground sesame seeds, we wouldn't buy it very often. So, we decided to start making our own hummus and omit the tahini. 

Hummus itself is incredibly simple and easy to make. All you need is chickpeas and spices. I love the store-bought flavored hummuses, so I decided to experiment with kalamata olives! 

Not a fan of olives? You can modify this recipe by adding sun dried tomatoes, roasted red peppers or omit the olives all together. The flavor possibilities are endless. 

This recipe is incredibly simple. All you need is two cups of drained and rinsed chickpeas, a quarter cup of the chickpea liquid, a third cup of sliced kalamata olives, one tablespoon of the kalamata olive liquid, two tablespoons of extra virgin olive oil, the juice of half a lemon, half a teaspoon of garlic powder, half a teaspoon of onion powder, a quarter teaspoon of cayenne pepper and sea salt to taste. 

Place all your ingredients in a blender and blend until smooth. This hummus tastes great with veggies and crackers!

Kalamata Olive Hummus
Makes 6 servings (serving size = 1/4 cup)


2 cups chickpeas, drained (preserve liquid)
1/4 cup chickpea liquid
1/3 cup kalamata olives, sliced
1 tbsp kalamata olive liquid
2 tbsp extra virgin olive oil
1/2 lemon, juiced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
sea salt to taste


Place all ingredients in blender and blend until smooth. 

Makes 6 servings (1/4 cup servings). Each serving is approximately 100 calories.