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Are you still buying store-bought hummus? Let me tell you, it’s time to switch to homemade! This Homemade Kalamata Olive Hummus is a game-changer, bursting with Mediterranean flavors in every bite. It’s super creamy, and the best part? You can whip it up in just 5 minutes!
I love hummus; it’s so versatile and pairs well with almost anything. But this particular Kalamata Olive Hummus is on another level! The combination of creamy white beans, tangy Kalamata olives, and zesty spices creates a flavor explosion that’s hard to resist.
You only need a food processor and a few simple ingredients to bring this delicious dip to life. It starts with white beans of your choice – I like using a mix of cannellini beans and chickpeas, but you can go with your preference. Drain the beans, but don’t throw away that liquid gold! You’ll need a tablespoon or two of aquafaba (bean liquid) to add that extra creaminess to the hummus. Pro tip: Save the rest of the aquafaba as a brilliant egg white substitute for future recipes!
In goes the tahini, providing a nutty depth to the hummus. Freshly squeezed lemon juice adds that zingy brightness, and of course, we can’t forget the star of the show – pitted Kalamata olives! These tangy gems take the hummus to the next level and make it unique. To add a nutritional boost, sprinkle in ground flaxseed, rich in omega-3 fatty acids.
Now, don’t keep this Kalamata Olive Hummus to yourself; share it with friends and family at your next gathering. Trust me; they’ll be begging you for the recipe! Enjoy it with your favorite veggies, bread, or crackers – it’s a snack that’s both delicious and nutritious.
So, next time you reach for that store-bought hummus, remember how easy and utterly divine this homemade version is. It’s time to upgrade your hummus game and make this Kalamata Olive Hummus!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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