Kalamata Hummus with Greek Yogurt September 28, 2014

                                   Kalamata Olive Hummus with Greek Yogurt  9-28-14

Hummus is the new Salsa, it has become so popular that there are entire refrigerator units in grocery stores devoted to this creamy delicious dip. I made this dip for a Ravens Football gathering today and it did not last long. It is healthy, low in calories and cholesterol free. Eating hummus allows you just a few more of the naughty but delicious chicken wings, haha!We had fun and I love my Raven’s but I am definitely there Kalamata Olive & Roasted Garlic Hummus    9-17-2014for the food!

 I have been making hummus for many years and the flavor possibilities are endless. The company Sabre’ has a great hummus, a few great flavors, but they can be a bit pricey. Especially when canned chic peas which are the main ingredient can be purchased for less than $1.00 per can.

This dip actually takes less time to make than it would take to get in your car and go buy a container. Hummus stores for  at least 2 weeks in an airtight container in the refrigerator. Now the best part of making your own is that you can make an flavor you want. The recipe I am sharing today is a Kalamata Olive Hummus. I have also made Roasted Kale, Spinach and Artichoke and of course plain if you prefer.

Recently I took a batch of Roasted Red Pepper and Roasted Garlic Hummus to Ocean City to Local Mojo and owner Shenandoah Cute. She has been selling some of my products at her fabulous new all natural shop. She sells not only great eats, she also features local artists and their eclectic and unique creations in her store. In fact yesterday when I was helping at our Greek Festival at St. Demetrios Greek Orthodox Church here in Baltimore,  I had people come up and tell me that they were in OC’s Local Mojo and bought some of my hummus. Small world, it was great and I have more goodies going down there this week.

Now, the only thing you will find different about my Hummus is I like to have small pieces of the main ingredient laced throughout the hummus. It just means not pureeing that ingredient with everything else, keep it separate and add it at the end.

Kalamata and Greek Yogurt HummusKalamata Olive & Roasted Garlic Hummus    9-17-2014Kalamata Olive & Roasted Garlic Hummus    9-17-2014Kalamata Olive & Roasted Garlic Hummus    9-17-2014

2  15oz can chic peas

1 clove of garlic

1/2 cup Greek yogurt

1/4 cup lemon juice

1/2 cup of tahini ( ground sesame)

1/4 cup olive oil

1 tsp. pepper

1 tbsp. salt

1/4 tsp. cayenne pepper if you want a bit of a kick (optional)

1/2 cup pitted kalamata olives

In a large mixer or food processor, place the drained chic peas, garlic and greek yogurt, blend until smooth, scraping down sides once or twice. Then add lemon juice, tahini, salt, pepper and olive oil. continue to blend until smooth and creamy.

Remove from processor and place in a mixing bowl. place the kalamata olives in processor and pulse until partly pureed but some small bits are remaining. Add the olive mixture to the hummus and mix through. Taste for salt and pepper and add cayenne if you like it spicy.

Then grab some great crackers, cucumber slices, pita chips or pretzel chips and dig in!!Kalamata Olive & Roasted Garlic Hummus    9-17-2014Kalamata Olive & Roasted Garlic Hummus    9-17-2014

Go Ravens!

Chef Steff

 
 

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