By Dane Feldman
Photo by Dane Feldman.
Before we begin today, I’d like to take this time to confess a little something to my new and faithful Dish + Drink readers: I have a very questionable obsession with dips. This you will learn as time goes on.
For now, I will bless you with my latest: homemade kalamata olive hummus.
What you’ll need:
1/4 cup tahini or 1/8 cup sesame oil and 1/8 cup sesame seeds
1 can chick peas
1 large lemon
5-6 kalamata olives
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
2 tsp minced garlic
In a food processor, juice the lemon and add the tahini. Process for about a minute. In the meantime, open the can of chick peas, rinse, and strain them.
Add the salt, cumin, 2 tablespoons olive oil, and garlic to the food processor and blend again. Take about a third of the chickpeas and add them to the mixture. Process. You should start to see a hummus-like consistency. Carefully scrape the blades, add the rest of the chickpeas, and the rest of the olive oil and process.
If the hummus looks a bit too thick, you can add a couple of teaspoons of water as well as a little bit more olive oil, but it’ll taste just fine without. Add 3-4 kalamata olives and process for about 20 seconds or until the olives appear to be mostly blended into small pieces.
Serve in a bowl and top with chopped kalamata olives and a drizzle of olive oil. Eat with pita chips!