Bright-green Castelvetrano olives add a sharp, sweet, and briny finish to this classic hummus.
Slideshow: More Hummus Recipes
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 It
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.
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