I know, I know - you're going to start thinking I'm only a one-trick pony that is only capable of making hummus. But this one was a request by a dear friend of mine, so I felt compelled to give it a try.
I love olives. They are one of those food things that I hated growing up, but the older I got, the more I really started to appreciate them. A good loaf of Kalamata olive bread or some nicely marinated olives will definitely hit the spot. And quite often, when I make my hummus wraps with fresh veggies in a pita, I often toss in a few olives. It's only natural that an olive hummus would be amazing, right??
And I was right. The saltiness of the calamatas are perfect with the chickpeas, and it makes a lovely little dip for fresh veggies or spread on crackers. Go ahead and try this latest variation of hummus - I promise you'll like it! And Bethany, this one was for you.
Kalamata Olive Hummus
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp lemon juice
1 tbsp brine from olive container
1/4 c olive oil
1/4 tsp salt
1/4 tsp garam masala
A generous 1/4 c of chopped Kalamata olives
In a food processor, combine chickpeas, lemon juice, brine, olive oil, salt, and garam masala until creamy, or desired texture. Stir in olives. Allow to chill in the refrigerator for an hour or two for flavors to mix together.