Today I am taking these two different types of hummus to a friend’s baby shower as an appetizer. I love black olive hummus. I serve it as a dip or as a side dish with lemon marinated chicken served on top (see my recipe). My recipe omits tahini paste in. The better the black olives the tastier the hummus. Takes about 2 seconds to make in food processor.
1 x 15 oz can chickpeas
3/4 cup pitted black olives – roughly chopped
2 tbsp. extra virgin olive oil
Juice of 1 lemon (1/2 lemon if lemon is large)
2 cloves of garlic – roughly chopped (you may want to start with one clove of garlic and taste before adding second clove)
Place chickpeas and olives in food processor and process while adding the rest of the ingredients.
For lemon hummus, recipe is the same but with out the olives. Add more lemon juice if you want more of a lemony flavor. I also add in the pulp of the lemon.