we love having snacks for dinner. especially on sunday evenings. granted, they are on the more gourmet side of snacks, but they are one of our favorite things to eat. stuffed olives, breads & dips, aged cheese, pesto & mozzarella on naan, pâté, charcuterie. and black olive hummus & veggies.
i got this recipe for hummus four years ago from a girl in california. i tracked her down to get this recipe, modified it to my liking, and it’s been one of my favorites. thank you, holly!
we always double this recipe, especially since nate got me this amazing food processor for christmas last year!
black olive hummus
1 15oz can black olives – drained
1 15oz can chick peas – rinse and drain
1 clove garlic (we add 2 or 3…)
1/4 cup or juice of 1 lemon (please, please, please use fresh lemon!)
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons fresh basil (or 2 tsp dried)
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
chop garlic in the food processor first. add black olives, chick peas and lemon juice. blend. add all other ingredients and blend until smooth. use as a veggie/cracker dip, sandwich/burger spread, or any other way you like!
here’s how we ate it last weekend: