- 3/4 cup Castelvetrano olives, coarsely chopped
- 1 small clove garlic
- 1 oil packed anchovy, rinsed and dried
- 2 teaspoons salt-packed capers, rinsed and drained
- 1/4 cup fresh flat leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon, for juicing
- One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
- 3 tablespoons tahini
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons water
How to make this recipe
- Chop 1/2 cup of the olives coarsely, and chop the remaining 1/4 cup finely. Using a mortar and pestle, pound the garlic, anchovy, and the capers to a paste. Add the chopped olives, parsley, and olive oil and pound lightly a few more times to combine. Season with a squeeze of lemon juice, to taste. Set aside.
- In the bowl of a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl. Pulse a few more times until incorporated and smooth. Taste to adjust for seasoning and transfer to a serving dish. Spoon the tapenade over the hummus and serve alongside warm pita bread.
The hummus can be refrigerated for up to 1 week. Bring to room temperature to serve.