This is the 10th recipe for Hummus I have posted, but the first with olives. The addition of some black and green olives gives the classic dip some wonderful texture and flavor.
White Bean And Olive Hummus
2 (14 oz) cans white beans, rinsed and drained
3 cloves garlic
1/4 cup lemon juice
3 Tbs tahini
1 tsp chili powder
3/4 cup olive oil, plus more if needed
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup pine nuts, toasted
Paprika for dusting
1. Place beans and garlic in food processor. Process until roughly puréed.
2. Add the lemon juice, tahini, and chili powder and pulse to mix.
3. With the machine running, add 1/2 cup of the olive oil through the feed tube. Process until creamy adding more olive oil as necessary to achieve the desired consistency.
4. Add the olives, salt and pepper and pulse to coarsely chop the olives. Taste and add more salt if needed.
5. Spread hummus into a shallow bowl, smooth out the top, then drizzle with the remaining olive oil (I like to use extra virgin olive oil for the drizzle). Dust with paprika and sprinkle with the pine nuts. Serve with pita wedges, and carrot or celery sticks.
Recipe slightly adapted from Party Food Recipes by Mary B. Johnson
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Check out 0171 on Facebook where you can keep tuned to learn where to buy the music.