KALAMATA OLIVE HUMMUS

One of my favourite dips and so easy to make. Perfect with crackers, on toast, in your sandwich (or just by the spoonful!!!)

• 4 Tbsp lemon juice
• 1/4 cup water
• 3 Tbsp tahini
• 3 Tbsp ILIADA Extra Virgin Olive Oil
• 1 x 390g can of chickpeas, drained and rinsed
• 1/2 cup pitted Kalamata olives
• 1 garlic clove, peeled and crushed
• 1/2 tsp salt
• 1/4 tsp ground cumin
• dash of cayenne

Combine the lemon juice and water in a small bowl. In a separate bowl, mix the tahini and olive oil together.

Place the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor and process until almost fully ground. Scrape down the processor bowl.

Add the lemon and water and process. Scrape down the bowl again then add the tahini and oil mixture and process until smooth, about another minute.

Place the hummus into a small bowl, cover and put into the fridge – it will last up to 5 days refrigerated.

Yum...