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