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Creamy kalamata olive hummus topped with chopped salad and herby olive oil
Kalamata olive hummus
Creamy Kalamata olive hummus topped with chopped salad and herby olive oil. Perfect with some fresh flatbread for a snack or appetizer.
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Total Time 10 minutes
Course Appetizer, Dips, Side Dish, Snack
Cuisine greek
Servings 2

Ingredients
  

For the hummus-

  • 200 g Cooked chickpeas
  • 60 g tahini
  • 30-60 ml Water
  • 15 kalamata olives
  • 1 whole lemon juice
  • 1 clove Garlic
  • 1 tsp Salt

For the topping-

  • ¼ cucumber
  • ½ small red onion
  • 5 Black olives
  • 3 tbsp extra virgin olive oil
  • 10 g fresh parsley

Instructions
 

  • Add the hummus ingredients to the blender or food processor.
  • Blend until smooth, stopping to scrape down the sides often.
  • For the topping dice the cucumber, onion and black olives into a small dice.
  • Add the olive oil to a blender with the parsley and blend until smooth.
  • Serve the hummus topped with the chopped salad and parsley oil with some pitta chips or flatbreads.

Notes

Salt- Before adding salt be sure to taste your hummus as the olives are already salty it may not need any more salt. This depends on preference.
Hummus consistency- If you have time and patience a top tip for smooth hummus is to remove the skins from the cooked chickpeas before blending.