This past weekend felt more like the middle of August than mid-September. Little inclined to cook in a kitchen thick with humidity, I remembered that a hummus served along with some chopped vegetables and pita breads has long been a favored solution for a quick and easy meal, and how could I resist the combined flavors of olives and chickpeas? With the tart addition of sun-dried tomatoes, this is quite possibly a new addiction. My only regret is that I didn't make twice the amount.
 Black Olive & Sun-Dried Tomato Hummus |
Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on September 14, 2008
A hummus for olive lovers and people who like plenty of flavor
Preparation: 20 minutes
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Ingredients:
- 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
- 3 to 4 sun-dried tomatoes
- 4 tablespoons tahini
- 1 tablespoon olive oil
- juice of 1 lime (2 tablespoons)
- 2 cloves garlic, chopped
- 1 green chili or jalapeño, seeded and chopped
- 1/3 cup pitted black olives
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cayenne
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions:
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 2 hours or until the peas are buttery soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 15 minutes. Drain, reserving the soaking water, and roughly chop the tomatoes. In a food processor, combine the chickpeas, sun-dried tomatoes, tahini, olive oil, lime juice, garlic, chile or jalapeño, most of the black olives (reserve a few for garnish), salt, cumin seeds and cayenne. Process until all of the ingredients are combined and form a dip-like consistency. Add a little of the reserved sun-dried tomato liquid if necessary. Stir in the oregano, transfer to a serving bowl, sprinkle with paprika and garnish with a few olives.
Makes about 2 cups |
Other hummus recipes you might enjoy from Lisa's Kitchen:
Turkish Yogurt Hummus
Spicy Roasted Red Pepper Hummus
Great idea for a hummus--we already use olive oil in it, so why not olives? Mmm!
ReplyDeleteWow this sounds something new and looks gr8.
ReplyDeleteolives and sundried tomatoes, both r my fav and i simply love this recipe:)
ReplyDeleteLisa, this sounds real tasty...never thought of olives with chickpeas.
ReplyDeleteI always find the idea of olive tapenade tempting but too strong - I like the idea of combining with hummus - bookmarked!
ReplyDeleteAs usual, I am in awe. Simple hot weather solution, yes, but much more than that too.
ReplyDeleteIt's the tomatoes that make those flavours sing, I imagine.
Wonderful. Thanks, so very much, for your entry, Lisa!
This sounds so good especially in Greece that we have so many olives that we always need new ideas to you them. I shall definitely give this a try.
ReplyDeleteI'm imagining the robust flavours of this dish Lisa:D I wish I lived in Greece like Ivy with an overabundance of olives:D
ReplyDeleteI love hummus, I make it almost every week. Sometimes I use white beans rather than chickpeas.
ReplyDeleteScrumptious, as usual.
ReplyDeleteWhat kind of black olives did you use? Looks like Kalamata, but I'm not sure. Love them, all kinds.
Will try to make the deadline for NCR. I've a recipe in mind, but need to cruise for special ingredients.
Great recipe, Yumm, my little son and I we love Hummus
ReplyDeleteSusan, I used black olives but I would use Kalamata olives next time.
ReplyDeleteHummus I love to eat it.I would give the preference to Black olives,as it looks gr8.
ReplyDeleteLisa, grrrr... should you be two weeks earlier, could have included this lovely spread next to mine in T&T round-up (Jai & Bee). I loooved the dish, so simple and tasty.
ReplyDeleteAnyhow, I hope T&T: Monsoon Spice will be a pleasant expreience for you as well.