Hummus with Kalamata Olives

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She says: Hummus. This stuff is glorious in all of it’s forms. My favorite is the following with kalamata olives. If you’d like a basic hummus, omit the olives.

Hummus is so perfect it can be eaten simply with a spoon — or fresh, warm pita. If you’re in the Pittsburgh area and looking for great pita, we get ours from Pitaland; it’s always fresh and often warm. In fact, Pitaland is where we picked up the dried chickpeas for this recipe.

Hummus can also be used as a dip for pita chips, pretzel crisps, or vegetables. Try it as a sandwich spread!  Go ahead, lick the plate; we won’t be offended…

He says: Hummus is one of nature’s perfect foods, and when you add the Kalamata olives, well … what’s the Greek for “fuhgeddaboudit?” In fact, it had been so long since I had these olives that I thought we’d retired them from our diet. But now that I remember how good they are, we might have to Kalamata retirement.


Yield: 25 servings

Serving Size: 2 tablespoons


We cook our own beans whenever possible to eliminate excess sodium. For this recipe, we cooked 8 ounces of dried beans in 4 cups of water and 2 teaspoons of oil using a pressure cooker. It took about 45 minutes and used a natural release. Save a bit of the cooking water to thin the mixture as needed when processing the ingredients.

Since these are mashed and seasoned after they are cooked, we didn't feel the need to pre-soak these in a brine as we normally would do.

If you're using canned beans, drain and rinse them before using them.

While our hummus is often made slightly chunky, feel free to make it as smooth as you would like by altering the number of pulses used when processing the mixture.


  • 1 pound cooked and drained garbanzo beans (chickpeas) or 2 15-oz cans
  • 1/2 cup tahini
  • 4 cloves garlic, pressed or grated
  • 4 1/2 tablespoons lemon juice from 2 medium lemons
  • 2 tablespoons water or liquid from beans
  • 1/2 tablespoon kosher salt
  • 1/8 teaspoon cayenne
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons olive oil


  1. Place garbanzos, tahini, garlic, lemon juice, salt, water, and cayenne into a food processor. Pulse about 20 times until it reaches desired consistency.
  2. Add mixture to a bowl.
  3. Top with olives.
  4. Drizzle olive oil over top.


Calories 55; Total Fat 3.5 g; Sodium 112 mg; Potassium 106 mg; Carbohydrate 7 g; Fiber 3 g; Protein 3 g


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