"The people who give you their food give you their heart" - Cesar Chavez

Monday, October 12, 2009

Greek Kalamata Hummus

I had some delicious left over Kalamta  olives that I thought would make a lovely spread for pita bread. Using my standard recipe for hummus, I created this Kalamata version that tastes fantastic on flatbread with some cucumber slices! I always prefer my hummus chunky and with texture but you can definitely smooth it out further in the food processor if you want. I have been using this Kalamata spread in my lunches and it tasted great in a pita sandwich with grilled chicken and parsley. Kalamata olives are from the Kalamata region of Greece and they are large, smooth and have a meatlike taste. I have only ever these tasty purple olives as appetizers or with a salad but I would love to try and cook them with chicken as they have a strong flavor.

Greek Kalamata Hummus

4 garlic cloves
1/4 Kalamata olives (pitted)
1 can chickpeas (rinsed and drained)
1 scallion (sliced)
1/4 cup tahini
1 tablespoon olive oil
1 tablespoon lemon juice
1 1/2 teaspoons z'atar

1. Put all the ingredients in a food processer and pulse until you have your desired consistancy. It's a good idea to pulse the mixture and  stop to scrape the sides of the processor with a spatula to make sure you are incorporating all the ingredients.

1 comment:

Joseph said...

Annie just sent me this link... why are you so freaking cool?

miss you
your cousin joe