• 1 (14 ounce) can chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 3/4 cup pitted Kalamata olives
  • 1/2 cup torn fresh basil leaves, lightly packed
  • 1/3 cup chopped sun-dried tomatoes (dry, not oil-packed)
  • Salt to taste


  1. Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Thin the mixture with a few splashes of water if needed.
  2. Add the olives, basil, and sun-dried tomatoes to the bowl and pulse until everything is well chopped and fully incorporated into the hummus. Season with salt to taste, and serve.
Recipe Type: Appetizer

Courtesy of:

We welcome your comments.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s