This creamy spread is made from a base of garlicky whipped chickpeas, with fresh basil, sun-dried tomatoes and kalamata olives. Is it a hummus or a tapenade? Who cares? It’s delicious!
I was just examining the number of hummus posts on this blog, and I decided it’s not nearly enough! It’s a bit deceptive, because in real life, I’m constantly whipping up hummus. There’s a batch of hummus in my refrigerator at all times, and when I’m making hummus, more often than not, I just throw in whatever I’ve got on hand that happens to sounds good. Every now and then I end up with a gem, like this one.
I’ve dabbled in the olive hummus concept before, but it was just recently that I decided to throw in a little something sweet to offset the saltiness of the olives. For the longest time I thought the whole sweet + salty olive thing was weird, and it is, but in a really tasty way.
The sweet element in this hummus is sun-dried tomatoes. I also threw in some other ingredients you might find in a tapenade, like basil and garlic. Cumin too, but is cumin normally in a tapenade? It’s not in any recipes I’ve ever seen. I’m okay with that though, because it was delicious.
Sun-Dried Tomato & Kalamata Olive Hummus
- 1 14 ounce can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 3/4 cup pitted Kalamata olives
- 1/2 cup torn fresh basil leaves, lightly packed
- 1/3 cup chopped sun-dried tomatoes, dry, not oil-packed
- Salt to taste
- Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Thin the mixture with a few splashes of water if needed.
- Add the olives, basil, and sun-dried tomatoes to the bowl and pulse until everything is well chopped and fully incorporated into the hummus. Season with salt to taste, and serve.