Don’t you just love the unique salty twang of Kalamata olives, and their meaty texture as you pop the flesh off the pip? Kalamata olives are dark, rich and savory and timeless, toting a culinary drama along into everything it’s added to – whether it’s sprinkled on a pizza, added to a spicy sauce, pureed into a dip of some kind, or even added to meaty dishes like these meatballs. Today, we’re incorporating these shiny little olives into good old hummus, creating a Mediterranean & Middle Eastern medley that’s also going straight into the ‘Pimp My Hummus’ Series. This recipe includes cumin - a timeless spice from both cultures, and also, lemon juice. You'll notice that I don't use much salt in this particular recipe, since the olives themselves are distinctly salty, as well as the sourness of the lemon juice. The addition of sugar also breaks the overpowering savory element to this particular hummus.
½ cup Kalamata olives, pitted and sliced
1 400g can hummus, drained and rinsed
½ cup tahini
½ cup Greek yogurt
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons vinegar
4 cloves garlic
¼ cup water
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon cumin
¼ teaspoon cayenne pepper
Throw all ingredients into a blender and pulse until pureed.
Serve with a drizzle of olive oil and a pinch of cumin or cayenne pepper to garnish, and serve! Eat with crackers, on toast, or even with a spoon – enjoy!
Store in an airtight container in the fridge for up to a week.