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!
Course:
Appetizer
Cuisine:
American, Mediterranean
Servings: 8
Calories: 156 kcal
Author: Alissa
-
1
14 ounce can chickpeas,
drained and rinsed
-
3
tablespoons
tahini
-
3
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
garlic cloves
-
½
teaspoon
ground cumin
-
¾
cup
pitted Kalamata olives
-
½
cup
torn fresh basil leaves,
lightly packed
-
⅓
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.
Nutrition Facts
Sun-Dried Tomato & Kalamata Olive Hummus
Amount Per Serving
Calories 156
Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Saturated Fat 1.4g7%
Sodium 340mg14%
Potassium 142mg4%
Carbohydrates 13.9g5%
Fiber 3.3g13%
Sugar 0.3g0%
Protein 3.8g8%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.