By Danielle Nieman
– Garbanzo Beans, 15 oz – Garlic, 2 cloves. – Kalamata Olives, 3/4 cup – Extra Virgin Olive Oil, 2 tbsp. – Lemon Juice, 1 tbsp – Cumin, 1 tsp – Chili Powder, 1 tsp. – Ground Coriander, 1 tsp – Tahini, 2 tbsp – Sea Salt & Pepper
– Food Processor – Measuring Spoons and Cups – Shallow Serving Bowl – Large Basting Spoon – Colander Bowl
Drain the canned garbanzo beans and the kalamata olives using a colander bowl.
Add the garbanzo beans, olives, spices, one tablespoon of olive oil, lemon juice, garlic, and tahini to a food processor.Blend the ingredients into a smooth paste. Add sea salt and ground black pepper to taste.
Transfer the dip to a shallow serving bowl. Drizzle 1 tbsp of olive oil on top and garnish the hummus with kalamata olives.
Prepare this dip one hour before serving for more intense flavor. If you’d like the hummus to be fluffier, add a teaspoon or two of water and mix.