Kalamata Olive Hummus

1. 1

   If using dried chickpea's, soak these fully immersed in water in the fridge overnight, they need to be very soft before blending.

2. 2

   Juice one whole lemon, dispose of the flesh.

3. 3

   Place all ingredients, including lemon juice & half your olives in the food processor. Blend together for a few minutes until all the contents become a smooth paste. About 3 minutes.

4. 4

   Finely chop the remainder of olives.

5. 5

   Scoop out blended hummus into an airtight container, garnish with olive oil, and the remaining chopped olives.

6. 6

   Store in the fridge to cool for at least an hour before consuming, as it taste so much better chilled.

7. 7

   * Will keep in an airtight container in the fridge 4-5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.