Olive Tapenade Hummus
Olive Tapenade Hummus is the king of hummus: a smooth base topped with briny olives, salty capers, and a touch of funk from anchovies.
Servings 4 people
Equipment
- Food Processor
Ingredients
Creamy Hummus Base
- 2 cans chickpeas drained skins removed
- 1/2 cup chickpea cooking liquid read below
- 2 cardamon pods
- 1 clove garlic
- 1/4 cup tahini
- 1/2 lemon approx 2 tsp juice
- salt
Olive Tapenade
- 1 cup pitted olives roughly chopped or torn
- 1 1/2 tbsp capers chopped
- 2 anchovy fillets minced
- 3 tbsp cilantro minced
- 2 tbsp parsley minced
- 1/2 lemon juiced
- 2 tbsp extra virgin olive oil
- za'atar recommended 1/2 tsp
- sumac recommended 1/4-1/2 tsp
Instructions
Creamy Hummus
- Prep the chickpeas by draining and removing + discarding the skins.
- In a small sauce pan over medium-low heat add 4 cups of water, 2 cardamom pods and a heavy pinch of salt. Once at a simmer add in the chickpeas. Simmer for 15 minutes. When done reserve 1/2 cup of the cooking liquid ( + a few extra tablespoons to thin out the hummus if needed).
- To a food processor add 1/2 cup of the chickpea water, drained chickpeas, clove of garlic, tahini, and lemon juice. REMOVE the cardamom pods, and discard. For a more rustic texture, process on low for 10 minutes. For a super smooth, and airy texture process on high for 13-15 minutes.
Olive Tapenade
- While the chickpeas are cooking, to a bowl add the chopped olives, capers, anchovies, cilantro, and parsley to a bowl, then toss with lemon juice and olive oil.
- To serve: add the hummus to a bowl and create a small crater for the tapenade. Add the tapenade and top with za'atar, sumac, and extra EVOO if needed.