Olive Hummus

This past weekend felt more like the middle of August than mid-September. Little inclined to cook in a kitchen thick with humidity, I remembered a tempting recipe for Olive Hummus that I stumbled upon at Jugalbandi. Hummus served along with some chopped vegetables and pita breads has long been a favored solution for a quick and easy meal, and how could I resist the combined flavours of olives and chickpeas? Only slightly modified from the original recipe, this is quite possibly a new addiction. My only regret is that I didn't make twice the amount.

I'm sending this along to Lucy who is guest hosting My Legume Love Affair, a monthly event started by Susan to celebrate the mighty legume.
Olive Hummus with Sun-dried Tomatoes

1/2 cup of dried chickpeas
4 tablespoons of tahini
juice from one lime
2 cloves of garlic, minced
1 cayenne or jalapeno pepper, roughly chopped
3 - 4 sun-dried tomatoes
1/3 cup of black olives, pitted
1 tablespoon of olive oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of cayenne
sea salt to taste
1 teaspoon of oregano
1/4 teaspoon of paprika

Soak the beans overnight in enough water to cover. Drain, cover with water, bring to a boil, reduce the heat to medium low and cover and simmer until the beans are buttery soft - roughly 1 - 2 hours. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 15 minutes. Reserve the soaking liquid and roughly chop the tomatoes.

In a food processor, combine the chickpeas, tahini, lime juice, garlic, sun-dried tomatoes, hot pepper, cumin seeds, cayenne, olives, salt and olive oil. Process until all of the ingredients are combined and form a dip-like consistency. Add a bit of the reserved sun-dried tomato liquid if necessary.

Stir in the oregano, transfer to a serving bowl, sprinkle with paprika and garnish with a few olives.
Other hummus recipes you might enjoy from Lisa's Kitchen:

Turkish Yogurt Hummus

Spicy Roasted Red Pepper Hummus


Ricki said...

Great idea for a hummus--we already use olive oil in it, so why not olives? Mmm!

Kitchen Flavours said...

Wow this sounds something new and looks gr8.

Sia said...

olives and sundried tomatoes, both r my fav and i simply love this recipe:)

Peter M said...

Lisa, this sounds real tasty...never thought of olives with chickpeas.

Johanna said...

I always find the idea of olive tapenade tempting but too strong - I like the idea of combining with hummus - bookmarked!

Lucy said...

As usual, I am in awe. Simple hot weather solution, yes, but much more than that too.

It's the tomatoes that make those flavours sing, I imagine.

Wonderful. Thanks, so very much, for your entry, Lisa!

Ivy said...

This sounds so good especially in Greece that we have so many olives that we always need new ideas to you them. I shall definitely give this a try.

Bellini Valli said...

I'm imagining the robust flavours of this dish Lisa:D I wish I lived in Greece like Ivy with an overabundance of olives:D

Sara said...

I love hummus, I make it almost every week. Sometimes I use white beans rather than chickpeas.

Susan said...

Scrumptious, as usual.

What kind of black olives did you use? Looks like Kalamata, but I'm not sure. Love them, all kinds.

Will try to make the deadline for NCR. I've a recipe in mind, but need to cruise for special ingredients.

Oliver said...

Great recipe, Yumm, my little son and I we love Hummus

Lisa said...

Susan, I used black olives but I would use Kalamata olives next time.

slow cooker receipes said...

Hummus I love to eat it.I would give the preference to Black olives,as it looks gr8.

zlamushka said...

Lisa, grrrr... should you be two weeks earlier, could have included this lovely spread next to mine in T&T round-up (Jai & Bee). I loooved the dish, so simple and tasty.

Anyhow, I hope T&T: Monsoon Spice will be a pleasant expreience for you as well.