Leave the containers of hummus at the store.  Pick up a can of garbanzo beans and a can of quartered artichoke hearts and head out to your kitchen where you will hopefully find tahini paste, lemon, garlic and Kalamata olives.  And in just minutes, with the help of your handy-dandy immersion blender or a food processor, you will whip up a batch of fantastic and flavorful Artichoke and Kalamata Olive Hummus.

Artichoke and Kalamata Olive Hummus
1 15-ounce can garbanzo beans
2 tablespoons tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 cup canned artichoke hearts (in water, drained)
8-10 kalamata olives, pitted
sumac, to taste

1.  Blend all ingredients, except for artichoke hearts, olives and sumac with an immersion blender or in a food processor until smooth.
2.  Add artichoke hearts and olives and blend.  For a chunkier hummus, chop artichoke hearts and olives instead and fold into the hummus.  Adjust the flavor with salt and pepper.  Garnish with sumac.

What do you like to add to your hummus?

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