Go Back
5 from 1 vote
Black Olive Hummus
  • 2 cups chickpeas , cooked (or 1 can)
  • 1 cup kalamata olives , pits removed
  • 1 ΒΌ cup olive oil
  • 2 tbsp liquid from kalmata olive jar
  • 1 tsp minced garlic
  • 2 tbsp sesame seeds , toasted
  1. Pit the kalamata olives and set aside. You can also buy them pitted.
  2. Prepare 2 cups of chickpeas or use a can of chickpeas. Drain and rinse the chickpeas. Set aside.
  3. Toast the sesame seeds in a small frying pan over low heat. Swirl the seeds in the frying pan slightly to keep the sesame seeds moving to prevent burning. The sesame seeds will turn a nice golden brown colour and you will start to smell the released oils when they are toasted.
  4. Combine everything in a food processor or blender and mix on high for 3-5 minutes until smooth and creamy. Start with 1 cup of olive oil and add additional oil until it reaches the consistency you prefer. Store in an air tight container in the fridge for up to 5 days.
  5. Note: Some of the olive oil separated from the hummus while stored in the fridge. Stir the hummus well before serving.