Olive Hummus

 I didn't eat store bought hummus until I went to college! My parents always made it in the food processor. But my tastes have changed and I do appreciate the ultra smooth store bought hummus that is common on grocery store shelves today. This recipe doesn't quite mimic that exactly, but it's a nice bridge between the courser hummus my parents made and the smooth, store bought stuff you get today. It's super easy and it is cheaper to make with some on hand essentials. 

• 1/3 cup tahini
• 1/2 cup lemon
• 2 small peeled garlic cloves
• 2-3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 cup chopped kalmata olives
• 2 cans chickpeas, drained and rinces
• 1-2 tablespoons cold water
• salt to taste

In a food processor, combine the tahini and lemon juice and process for a minute or so. Whipping the tahini helps the end result be smoother. Scrape down the sides, and process another 30 seconds.

Add the garlic, 2 tablespoons of olive oil, and cumin, and process again for about 30 seconds.

Add the chickpeas in two or three batches, processing for about 1 minute each and scraping down the sides. Add the olives and process again for 30 seconds. Add the cold water 1 tablespoon at a time, this helps get you a nice smooth hummus.

Add salt to taste and more olive oil if needed.

Serve immediately, or place in the refrigerator for a few hours before serving. Keep in a covered glass dish for up to one week (but in our house it always goes faster than that!)