Kalamata Hummus

*OLIVE LOVER’S HUMMUS* perfectly salty, olive-y delicious, this hummus recipe is not for the faint of heart. JK it can be.

Ingredients:

• 2 cans chickpeas (I use the 29oz Eden Foods brand)

• 2 cloves garlic

• 1-2 lemons

• 1/4 cup tahini

• Ice cold water (up to 1/4 cup)

• 1.5 cups kalamata olives (pitted)

• Olive oil

• Salt + pepper

Optional: extra kalamata olives for garnish, fresh parsley

Directions: Start by rinsing your chickpeas. You can either start and end here or go an optional step further to remove the skins. To do so, add the chickpeas into a large bowl and fill with water. “Rub'“ the chickpeas between your hands to remove the skins. I do this for a slightly creamier hummus. There are many different schools of thought here, some people omit this step entirely. Some boil their chickpeas ahead of time. Do what you please! I don’t go crazy with the chickpea-rubbing. Just remove enough — if you drain, refill with water, the skins usually float to the top and are very easy to discard.

Using a vitamix or food processor, add drained chickpeas, 1 clove of garlic (you can start with 1 and add theh second to build flavor), the juice of 1-2 lemons (same here, I start with 1 and add more lemon juice as we go), the tahini, and some salt and pepper (just a dash of salt because the olives add their own brine salty flavor!).

Start to blend together, slowly adding in some dribbles of olive oil. Add in a little water to thin out the mixture. Once you have reached your desired texture (I go as creamy as possible!), add in the olives and pulse to finish.

Transfer to a serving bowl, drizzle with olive oil, fresh cracked pepper, fresh parsley, and some sliced olives. Enjoy with toasted pita, veggies, etc. ENJOY!