Kalamata olive hummus with artichokes
Serious olive lovers only, please! This spread is packed to the brim with kalamata olives, artichoke hearts, chickpeas, and garlic. Sprinkle with vegan feta cheese & chives for an eye-catching finish. Serve with pita, crackers, or fresh vegetables for dipping. So much tangy, briny goodness in every bite! Makes approximately 2 cups of hummus.
Servings: 8 people
Calories: 103kcal
Ingredients
- 1 (15-ounce) can chickpeas drained (Reserve liquid for recipe)
- 1 Tablespoon aquafaba liquid from a can of chickpeas
- 3 artichoke hearts drained from a water-packed can or jar
- ½ cup pitted kalamata olives drained
- 1 to 2 cloves garlic depending on your preferences and the size of cloves, chopped
- 1 ½ Tablespoons lemon juice freshly-squeezed
- 2 Tablespoons tahini
- Pinch of salt
- Drizzle of extra virgin olive oil optional
- Handful of chives freshly chopped, optional
- Sprinkling of vegan feta cheese optional
Instructions
- In a food processor or blender, blend the chickpeas, aquafaba, artichoke hearts, olives, garlic, lemon juice, and tahini. Stop to scrape down the sides once or twice, as needed. Taste for salt and add as needed.
- Once the hummus is entirely smooth, move to a serving dish. If using, drizzle with extra virgin olive oil, a handful of freshly chopped chives, and a sprinkling of vegan feta cheese. Serve with crackers or crusty bread. Or use it as a dip with carrot and celery sticks.
Notes
*Be sure to save the liquid from the can to use in the recipe (aquafaba).
This dip can be made in the food processor or blender. Since it has chunkier ingredients than your typical hummus (olives and artichoke hearts), you'll get a smoother spread by using the blender. However, either will work!
Nutrition
Calories: 103kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Sodium: 196mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1.2mg
