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Black Olive & Sun-Dried Tomato Hummus

Black Olive & Sun-Dried Tomato Hummus

This past weekend felt more like the middle of August than mid-September. Little inclined to cook in a kitchen thick with humidity, I remembered that a hummus served along with some chopped vegetables and pita breads has long been a favored solution for a quick and easy meal, and how could I resist the combined flavors of olives and chickpeas? With the tart addition of sun-dried tomatoes, this is quite possibly a new addiction. My only regret is that I didn't make twice the amount.


Black Olive & Sun-Dried Tomato HummusBlack Olive & Sun-Dried Tomato Hummus
Recipe by
Cuisine: Middle Eastern
Published on September 14, 2008

A hummus for olive lovers and people who like plenty of flavor

Preparation: 20 minutes

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Ingredients:
  • 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
  • 3 to 4 sun-dried tomatoes
  • 4 tablespoons tahini
  • 1 tablespoon olive oil
  • juice of 1 lime (2 tablespoons)
  • 2 cloves garlic, chopped
  • 1 green chili or jalapeño, seeded and chopped
  • 1/3 cup pitted black olives
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 2 hours or until the peas are buttery soft. Drain and set aside.

  • Meanwhile, soak the sun-dried tomatoes in hot water for 15 minutes. Drain, reserving the soaking water, and roughly chop the tomatoes.

  • In a food processor, combine the chickpeas, sun-dried tomatoes, tahini, olive oil, lime juice, garlic, chile or jalapeño, most of the black olives (reserve a few for garnish), salt, cumin seeds and cayenne. Process until all of the ingredients are combined and form a dip-like consistency. Add a little of the reserved sun-dried tomato liquid if necessary.

  • Stir in the oregano, transfer to a serving bowl, sprinkle with paprika and garnish with a few olives.

Makes about 2 cups

Black Olive & Sun-Dried Tomato Hummus

Other hummus recipes you might enjoy from Lisa's Kitchen:
Turkish Yogurt Hummus
Spicy Roasted Red Pepper Hummus

14 comments:

  1. Great idea for a hummus--we already use olive oil in it, so why not olives? Mmm!

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  2. Wow this sounds something new and looks gr8.

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  3. olives and sundried tomatoes, both r my fav and i simply love this recipe:)

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  4. Lisa, this sounds real tasty...never thought of olives with chickpeas.

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  5. I always find the idea of olive tapenade tempting but too strong - I like the idea of combining with hummus - bookmarked!

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  6. As usual, I am in awe. Simple hot weather solution, yes, but much more than that too.

    It's the tomatoes that make those flavours sing, I imagine.

    Wonderful. Thanks, so very much, for your entry, Lisa!

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  7. This sounds so good especially in Greece that we have so many olives that we always need new ideas to you them. I shall definitely give this a try.

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  8. I'm imagining the robust flavours of this dish Lisa:D I wish I lived in Greece like Ivy with an overabundance of olives:D

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  9. I love hummus, I make it almost every week. Sometimes I use white beans rather than chickpeas.

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  10. Scrumptious, as usual.

    What kind of black olives did you use? Looks like Kalamata, but I'm not sure. Love them, all kinds.

    Will try to make the deadline for NCR. I've a recipe in mind, but need to cruise for special ingredients.

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  11. Great recipe, Yumm, my little son and I we love Hummus

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  12. Susan, I used black olives but I would use Kalamata olives next time.

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  13. Hummus I love to eat it.I would give the preference to Black olives,as it looks gr8.

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  14. Lisa, grrrr... should you be two weeks earlier, could have included this lovely spread next to mine in T&T round-up (Jai & Bee). I loooved the dish, so simple and tasty.

    Anyhow, I hope T&T: Monsoon Spice will be a pleasant expreience for you as well.

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