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Pit the kalamata olives and set aside. You can also buy them pitted.
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Prepare 2 cups of chickpeas or use a can of chickpeas. Drain and rinse the chickpeas. Set aside.
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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.
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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.
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Note: Some of the olive oil separated from the hummus while stored in the fridge. Stir the hummus well before serving.