Mediterranean Kalamata Hummus
Dive into the rich and savory flavors of the Mediterranean with this Kalamata Hummus recipe, a delightful twist on the classic dip. Creamy canned chickpeas are blended with briny Kalamata olives, nutty tahini, zesty lemon juice, and fragrant spices like cumin and smoked paprika to create a velvety spread bursting with bold and complex flavors. Perfectly smooth with a hint of garlic and a drizzle of extra-virgin olive oil, this hummus is elevated with a garnish of freshly chopped parsley and sliced olives. Ready in just 10 minutes, it’s an effortless yet impressive appetizer or snack. Pair it with warm pita bread, crunchy veggies, or crackers for a true taste of the Mediterranean in every bite. This irresistible Kalamata olive hummus is not only quick and easy but also a crowd-pleaser at any gathering!
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Recipe Information
Ingredients
- 15 oz canned chickpeas (garbanzo beans)
- 0.5 cup Kalamata olives, pitted
- 0.25 cup tahini (sesame seed paste)
- 3 tbsp lemon juice, freshly squeezed
- 2 tbsp extra-virgin olive oil
- 1 large garlic clove, minced
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 2 tbsp cold water
- 1 tbsp parsley, chopped (for garnish)
- 2 tbsp Kalamata olives, sliced (for garnish)
- 1 tbsp extra-virgin olive oil (for drizzling)
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water and set aside.
In a food processor, combine the chickpeas, pitted Kalamata olives, tahini, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, and salt.
Process on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is well incorporated.
While the food processor is running, add the cold water one tablespoon at a time until the hummus reaches your desired consistency.
Taste and adjust the seasoning with additional salt or lemon juice as needed.
Transfer the hummus to a serving bowl and use the back of a spoon to create a slight swirl on the surface.
Drizzle with olive oil, sprinkle chopped parsley, and scatter the sliced Kalamata olives over the top for garnish.
Serve immediately with pita bread, crackers, fresh vegetables, or use as a sandwich spread. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
