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Kalamata Hummus

Kalamata Hummus

Oxmoor House JANUARY 2006

  • Yield: 8 servings (serving size: 2 tablespoons hummus and 2 pita wedges)
  • Prep time:7 Minutes

Ingredients

  • 1 (15.5-ounce) can chickpeas (garbanzo beans), undrained
  • 1/4 cup chopped green onions
  • 3 tablespoons finely chopped pitted kalamata olives
  • 2 teaspoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • 2 (6-inch) pitas, each cut into 8 wedges

Preparation

Drain chickpeas; set aside 3 tablespoons liquid and 1 cup chickpeas. Reserve remaining chickpeas and liquid for another use.

Place chickpeas, reserved liquid, and next 7 ingredients in a food processor; process 2 minutes or until very smooth. Serve immediately, or cover and chill at least 1 hour. Serve with pita wedges.

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 2.0g
  • Saturated fat: 0.3g
  • Protein: 3.0g
  • Carbohydrate: 15.7g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 272mg
  • Calories from fat: 19%
  • Fiber: 1.9g
  • Calcium: 28mg
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Kalamata Hummus recipe

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