Kalamata Hummus

My husband is a fiend for olives. While I was on a recent hummus making mission he requested a Kalamata Hummus, and this is it, flavorful without being overbearing.

I'll send him your thanks. 

A Couple of Things: First, hummus is awesome. It's a great addition to so many meals. Use it as a vegetable dip or a sandwich spread, add it to a stir-fry (yeah, it's happened) or enjoy with some nice warm pita. When making hummus you can really add just about anything you like, so experiment. If you like a thicker consistency use less liquid. You can use additional olive oil in place of the water, but I really see no reason to add the extra fat and calories, I don't notice a taste difference at all. Also, feel free to throw all the ingredients in whole and let the food processor do the work for you. Super easy, just like I like it!

Ingredients:
1 1/2 Cups Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Fresh Squeezed Lemon Juice
1/4 Cup Tahini
2 Tbsp. Water
3 Cloves Garlic
1/2 tsp. Salt
1/2 tsp. Cumin
1/2 Cup Pitted Kalamata Olives


Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!