Kalamata Olive Hummus Recipes

OLIVE HUMMUS

Olive Hummus image

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

Ingredients

1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
2 minced garlic cloves
1/2 teaspoon kosher salt plus more to taste
3/4 cup kalamata olives (pitted)
3/4 cup green olives with pimento
Olive oil (smoked paprika, and additional sliced olives for garnish)

Steps:

To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

KALAMATA OLIVE HUMMUS

Kalamata Olive Hummus image

Let's hear it for Mediterranean flair in this easy recipe. Creamy and tangy, it's seriously the perfect hummus. The combination of Kalamata olives and garlic makes this an unusual hummus we adored. Red pepper flakes add a slight kick, but this dip isn't spicy. It's easy to make if you have last-minute guests and need a quick...

Provided by Shawn A

Categories Other Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

1 can(s) garbanzo beans, drained
1/2 c kalamata olives, pitted
1 clove garilc
1 lemon, juiced
1/4 tsp cumin, ground
dash(es) hot pepper flakes (to your liking, I used 2 shakes)
3 Tbsp olive oil, extra virgin (I started with 3 tablespoons but added a few more splashes of oil until I got the consistiency i was looking for)

Steps:

1. Place all ingredients in a food processor and puree.
2. Add extra oil as needed until you have a smooth and thick paste.
3. I like to eat this with ciabatta bread cubed up for dipping. Honestly, I could eat this on just about and bread there is! YUMMY :) Enjoy!!

BEST EVER CREAMY KALAMATA OLIVE HUMMUS DIP

Best Ever Creamy Kalamata Olive Hummus Dip image

This is the best Hummus dip I have tried by far. I am so glad I experimented with this one until I got the best result. ;) Store in an airtight container in the refrigerator.

Provided by Nadia Melkowits

Categories Spreads

Time 5m

Yield 5 tbsp, 10 serving(s)

Number Of Ingredients 6

Ingredients

10 -15 kalamata olives (pitted)
1 1/2 tablespoons tahini
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup yogurt
15 ounces garbanzo beans, drained (chickpeas in a can)

Steps:

In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency.

Nutrition Facts : Calories 112.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 1.6, Sodium 166.9, Carbohydrate 11.4, Fiber 2.2, Sugar 0.7, Protein 3

MEDITERRANEAN KALAMATA HUMMUS

Mediterranean Kalamata Hummus image

This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups garbanzo beans, rinsed and drained
1/4 cup tahini
2 garlic cloves
1/4 cup fresh lemon juice
1 teaspoon cayenne (reserve a 1/4 tsp. For topping)
4 tablespoons olive oil (reserve 2 tablespoons for topping)
3/4 cup kalamata olive
2 tablespoons capers
1 small red bell pepper, seeded and sliced
1 teaspoon ground cumin (reserve 1/4 teaspoon for topping)
3 tablespoons fresh parsley (reserve 1 tablespoon for topping)

Steps:

Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
Enjoy!

Nutrition Facts : Calories 357.7, Fat 24.8, SaturatedFat 3.4, Sodium 596.9, Carbohydrate 29.4, Fiber 7, Sugar 1.3, Protein 8

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