hummus

Kalamata Olive Hummus

Kalamata Olive Hummus

You guys! I've been feeling very HUMMUSexual lately ;) I've been playing around with hummus, adding all sorts of different toppings. The crowd has spoken! Salty, Greek olives have won! They add a perfect Mediterranean bite to the smooth hummus. 

You can play around with the flavors. I often top my hummus with beets, pine nuts, and even some chopped herbs! Make this crowd-pleasing dip for your next gathering! 

Serves: 4 - 6 people

INGREDIENTS

  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled

  • ½ cup tahini

  • 1 lemon, juiced

  • 1 tbsp cumin, ground

  • 1 tbsp salt

  • ½ cup ice water

  • ½ cup kalamata olives, diced

  • Extra virgin olive oil to garnish

INSTRUCTIONS

  1. Add chickpeas, garlic, cumin, tahini, and salt to a food processor and pulse on low for 30 seconds.

  2. Add lemon juice and pulse on medium for a minute.

  3. Accelerate the speed to high and add ice cold water slowly until it's fully corporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

  4. Fold chopped olives into the hummus.

  5. Plate and garnish by drizzling more olive oil.

  6. ENJOYY!!

 
 

Two-Way Hummus

Two-Way (5 minute) Hummus

This takes me back to my real roots. When I first moved to the states Hummus was not yet popular, but fast-forward to 2017 hummus became an American fridge staple. So here it is - my 5 minute, 5 ingredient hummus + a traditional topping that transforms this dip from basic to extra! 

Side note: Hummus can be stored for up to two weeks in the fridge

Photos by Brandon Kaiser

Total Time: 5 minutes
Serves: 4-6 people
Yield: 1 Quart

INGREDIENTS

Hummus:

  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled and smashed

  • ½ cup tahini paste (preferably al-wadi)

  • ¾ cup extra virgin olive oil

  • 1 lemon, juiced

  • 2 tsp cumin, ground

  • Salt, to taste

Ground-Lamb Topping:

  • 1 tbsp olive oil

  • ½ lb ground lamb (or any ground meat)

  • 1 tsp pomegranate molasses

  • 1 tsp 7-spices seasoning

  • Salt, to taste

  • ¼ cup pine nuts, toasted

  • ¼ cup pomegranate seeds

INSTRUCTIONS

Hummus:

1.     Add chickpeas, garlic, cumin, and salt to a food processor and pulse on low for 30 seconds. 

2.     Add lemon juice, and tahini paste and pulse on medium for one minute. 

3.     Accelerate the speed to high and add olive oil slowly until it is fully incorporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

4.    Plate, and garnish with paprika/chile powder, drizzled extra virgin olive oil, and a few chickpeas.

5.    Voila! Ready to enjoy, dip away kids.

Ground-Lamb Topping:

1.     In a medium sauté pan, heat olive oil over medium-high heat.

2.     Add ground meat, pomegranate molasses, seasoning, and salt.

3.     Cook for 3-5 minutes or until meat is fully cooked.

4.     Adjust seasoning, and incorporate the pine nuts.

5.    Serve as a topping on hummus, and garnish with pomegranate seeds.

6.    Enjoy!