kalamata olive hummus
Servings: 2 cups
Ingredients
- 1 can chickpeas peeled
- ¼ cup kalamata olives
- juice of 1 lemon
- ¼ cup olive oil
- 3-4 cloves garlic
- 2-3 tablespoon chopped onion
- salt to taste
- 1-2 teaspoon peanut butter
- 2 tablespoon sesame seeds
- *you can sub the PB + sesame seeds with 2 teaspoon tahini*
Instructions
- In a food processor, combine the chickpeas, olives, lemon juice, garlic, onion, peanut butter, and sesame seeds.
- Add in about half of the olive oil, and start blending. Add more oil as needed until hummus is creamy and smooth. Sprinkle in some salt to taste.
- Serve immediately, or store in fridge in an airtight container for up to 4 days.