Kalamata Olive Hummus

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.

What you’ll need to make this Kalmata Olive Hummus

• can white beans of choice
• aquafaba
• tahini (optional)
• lemons
• pitted Kalamata olives
• ground flax seed
• oregano, basil, parsley
• garlic powder
• cumin
• salt and pepper

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!