So a coworker’s husband makes his own hummus and she told him that me and another lady eat hummus and that he should make some for us.  Well, nice guy that he is, he made extra for us.  I tossed my peanut butter aside and chowed down on his awesome hummus.  Well here is my recreated Kalamata Olive and Black Bean Hummus.

I know that my recipe is not the same as my friends husbands, all she told us was that he put the kalamata olives in it.  At first when she told me I made a face, because I really don’t like kalamata’s, but then decided – whatever, that hummus was dang good!  So I needed to figure out a way to recreate it.  I used black beans for the hummus instead of normal chickpeas.  Nothing against chickpeas, but black beans just sounded like they go with this better!

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For the olives, I tried to find the jar I had the coupon for, but that didn’t work out at the small grocery store I went to so I got the only one brand they had.  When I poured the olives in the food processor I was thinking I probably wouldn’t need that many olives, that the flavor would over take the rest, but it actually just intensified the rest of the flavors.  Again, very impressed with myself!  The olives are very salt, so be sure to rinse them before dumping into food processor.  I save a tiny bit of juice for flavor, and don’t even think of adding salt to this recipe.  You will regret it!

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After dumping in the clean olives I turned on the hummus to process the olives first, then added everything else.  I turned it all on and let it go about 30 seconds then added the olive juice.  I added one – two tablespoons water while it was on to give it more creaminess, but don’t overdo it.  You don’t want runny hummus.  This turned out really good, and with all the veggies this is a great snack!

Kalamata Olive and Black Bean Hummus,

1 Jar Kalamata Olives, drained and rinsed

2 Can No Salt Added Black Beans, drained and rinsed

1 Tsp Cumin

1 Tsp Black Pepper

1/2 Tsp Paprika

1 Tbsp Minced Garlic

2 Tbsp Water

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1.  Set up and plug in trusty food processor.
2.  Drain and rinse olives.  Save some juice, about two tablespoons.
3.  Pour olives into food processor and process about one minute.
4.  Add rest of ingredients and process about 30 seconds.  Add olive juice.
5.  Continue to process; add one – two tablespoons of water if needed.  Not too much or will be runny.
6.  Enjoy with crudites!