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Blonde Olive Hummus

3 large cloves Harvest Haven garlic 

2 cans chickpeas, rinsed and drained 

juice of one lemon 

1/2 cup blonde olives 

2 tablespoons water or broth 

1 tablespoon tahini, optional 

1/4 teaspoons sumac, optional 

1/8 teaspoons cayenne pepper 

salt to taste 

5-6 more olives

Chop the garlic in the food processor. Add the chickpeas and lemon juice, and coarsely chop. Add the olives, water or broth, tahini, and seasonings, and process until everything is mixed. (This will not be a smooth type of hummus, but all ingredients should be well-distributed.)

Taste for saltiness, and add salt if needed (the olives make it pretty salty already.) Process to blend in the salt, and then add the remaining 5-6 olives. Pulse a few times just to barely chop the olives.

Serve with crackers, pita bread, or crudités or as a sandwich filling.

Makes about 3 cups

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