Friday, November 29, 2013

Olive White Bean Hummus


Happy Belated Thanksgiving! I was buried beneath a mound of potatoes, brussels sprouts, cranberries, and turkey yesterday but I managed to dig my way out to bring you this lovely hummus recipe. It's the perfect snack or light lunch to diversify from the leftover turkey that currently fills my fridge. This is a fairly large recipe, and would also make a lovely appetizer at a party or get-together.


White beans are a fabulous addition to hummus- they're lower in fat than garbanzo beans, and they are super creamy when smashed. The olives add a tangy, slightly salty twist to the creaminess of the hummus.



I love olives. When I was a kid my father would take me to the West Side Market in Cleveland and we would stop at the pickle and olive stand, for some oily purple-black kalamata olives which my parents enjoyed with red bell peppers and olive oil on pasta. I preferred to eat the olives plain, or alongside the little stuffed pickled eggplants also sold at the stand, making an oily mess of my little hands.



I used a mixture of pitted kalamata and green greek olives, but I think using one type would also work just fine. Kalamata alone would probably produce a pale purplish red hummus, which might be nice at a festive party. I spread some of my hummus onto toasted pita quarters and sprinkled them with chopped olives and za'atar for a nice finger food appetizer. 





Olive White Bean Hummus

1 Can Garbanzo beans
1 Can Great Northern White Beans
1/3 C Olive oil
1/3 C Tahini
1 C Pitted Olives (Kalamata or Green greek olives)
Juice of 1/2 lemon
3 Cloves Garlic
2 Tsp Za'atar (optional)

Open cans of beans, drain and rinse thoroughly under running water, add to food processor with lemon juice, garlic, olive oil, tahini, 3/4 chopped olives, and 1 tsp za'atar. 
Blitz until hummus reaches desired smoothness, between 2-5 minutes. Chop remaining olives fairly fine. Scoop hummus into a large bowl, smooth out the top, drizzle on additional olive oil, and top with chopped olives and sprinkle with remaining 1 tsp za'atar, if using.
Serve with warm pita, carrot or celery sticks, or other desired dipping food.









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