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Recipe for Hummus Dip with Kalamata Olives and Capers

by Jeanette on June 23, 2011 · 15 Comments
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Hummus with Kalamata Olives and Capers

At a recent visit to the Farmer’s Market, I sampled some hummus with olives and capers and loved the Mediterranean flavors in this bean dip. I’ve made hummus many times, adding sun-dried tomatoes and sometimes, roasted garlic, but not this combination of Kalamata Olives and Capers.The briny flavors from the combination of Kalamata Olives and Capers appealed to me in this bean dip.

Although it seems supermarket shelves are packed with hummus of all varieties these days, hummus is really easy to make at home. Traditionally, hummus is made with chickpeas (also known as garbanzo beans) and tahini, but I opted to use Cannellini Beans, which are creamier. I also left out the tahini as I think it makes for a heavier dip, and I was looking for a lighter bean dip for the summer.

This Hummus Dip with Kalamata Olives and Capers was the perfect dip for the fresh radishes I found in my CSA box this past week. In fact, this hummus was so good, that I ate an entire bowl of radishes for breakfast with this dip. (I know that’s an odd time to eat vegetables and dip, but that’s when I shot the pictures for this post.)

Hummus Dip with Kalamata Olives and Capers

If you like a thinner dip, simply add a bit of water (instead of more olive oil) until you reach the desired consistency.

Ingredients:

  • 1 1/2 cups cooked Cannellini Beans, or 1 can Cannellini Beans, rinsed and drained well
  • 1/4 cup Kalamata Olives, pitted
  • 1 tablespoon capers, rinsed and drained
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • salt and pepper, to taste

Directions:

  1. Place beans, olives, capers, and garlic in the bowl of a food processor. Process until almost smooth.
  2. Gradually pour olive oil through the feed tube. 
  3. Add lemon juice. 
  4. Season to taste with salt and pepper.

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Comments

  1. Love this. I'm crazy about capers!

  2. Pretend Chef says:

    In our household "breakfast" isn't the usual eggs and toast. I too have been known to have dinner leftovers or nontraditional food eats. This sounds like an incredible dip and a great way to eat up those radishes. Yummy!

  3. Christina says:

    I love, love, love hummus. I also love capers and olives. This is right up my alley!

  4. A SPICY PERSPECTIVE says:

    YUM! What briny deliciousness! :)

  5. Sara @ Saucy Dipper says:

    I usually just make traditional hummus, but I've got a jar of capers in my fridge that NEED a purpose. I think this might be it…

  6. Kate@Diethood says:

    This looks great!! The flavors are yummylicious. :)

  7. i love olives!!! i would love this dip with some savory and healthy crackers. mmmm~

  8. The kalamata and capers must lend a sensational taste to your bean dip – this looks gorgeous!

  9. Jen_from_NJ says:

    I love the Mediterranean flavors. I can't wait to try your hummus idea!

  10. Lydia (The Perfect Pantry) says:

    Love this kicked-up hummus! I'm going to make it for my next party.

  11. Jeanette says:

    Thanks everyone for your feedback – I just had a few spoonfuls of this hummus and it was good!

  12. Feast on the Cheap says:

    Kalamatas just make everything better…

  13. This combination of flavors looks and sounds terrific!

  14. Jeanette says:

    I love the briny flavors of Kalamata olives and capers – glad everyone is liking them too!

  15. The Food Hunter says:

    Love your blog…glad I found it.

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