Mediterranean Kalamata Hummus Recipes

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

MEDITERRANEAN HUMMUS TRIFLE

Mediterranean Hummus Trifle image

This layered hummus dip is perfect for entertaining big groups. Transform store-bought hummus into something special with the help of some super flavorful Mediterranean pantry items blended in. Between the hummus layers are bursts of fresh cucumber, kalamata olives and chickpeas; then it's all topped with tangy Greek yogurt.

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 9

Ingredients

Three 10-ounce containers plain hummus
One 14-ounce can artichoke hearts, drained well
1 1/4 cups kalamata olives, chopped
One 12-ounce jar sun-dried tomatoes in oil, drained well
One English cucumber, diced into 1/4-inch cubes (about 3 cups)
One cup packed fresh basil leaves (about 1 bunch)
One 15-ounce can chickpeas, drained
1 cup plain Greek yogurt
Pita chips, for serving

Steps:

Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry.
Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry.
Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas.
Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers.
Serve with a large spoon and pita chips.

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