Who doesn’t love a good hummus? I’m always looking for interesting hummus combinations. Although I love roasted red pepper hummus and regular hummus, it is fun to find new tastes.
When I found myself with an abundance of green olives from Friday’s dirty martini making, I needed to find something to do with all the olives.
I found this recipe from Florian over at Contentedness Cooking and changed it up a bit with what I had on hand. You can find his original recipe here.
9 oz Spanish olives, pitted
7 oz Spanish olives with pimentos
15 oz can chickpeas
1 red pepper, roasted
3 TBS tahini
1/2 cup water
1/4 tsp salt
6 cloves garlic, roasted
Transfer all ingredients to a food processor and process until creamy.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!