Easy Kalamata Hummus Recipe

1. 1

   Combine the lemon juice and water in a small, nonreactive bowl.

2. 2

   In a separate bowl, whisk the tahini and olive oil together until smooth.

3. 3

   To a food processor fitted with the blade attachment, add the chickpeas, olives, garlic, salt, cumin, and cayenne.

4. 4

   Pulse until its a coarse puree.

5. 5

   Scrape down the bowl.

6. 6

   With the motor running, add the lemon juicewater mixture in a stream; process for 1 minute.

7. 7

   Scrape down the bowl again.

8. 8

   Repeat with the tahini-oil mixture and process until smooth, about 1 minute.

9. 9

   Transfer the hummus to a bowl.

10. 10

    Cover and refrigerate for 1 hour before serving to let the flavors meld.

11. 11

    Taste for seasoning, and add more salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.