Recipe: Bad Ass Black Olive Hummus

If we did all the things we were capable of, we would astound ourselves.

~ Thomas Edison

Greetings IPOM readers! How IS everyone?!

It’s been a busy week so far here – filled with the right mix of family stuff, work stuff, and a whole bunch of other details – like saying goodbye to good friends (and a little crying) and getting out for some quality time with the fresh air!

I am never sad after a nice long run in the sunshine…especially with company (my daughter rides her bike beside me).

I am hoping to wax a little bit about my love (and the zen benefits) of running in a post soon…

But for now, let’s get chatting about a well-known dip, shall we?

When I was a teen, I swear hummus was the very first recipe I ever tried. I credit the Moosewood Cookbook (my mom had an original) for the original genius behind what quickly became the inspiration for a recipe ingrained in my DNA…I still use that book to this day (though my hubby bought me my own early in our marriage).

Let’s get started with the chickpeas shall we?

Time to dig in..

To my recent delight, I received a few extremely precious bags of dried chickpeas from a friend’s family farm.

“The first farmer was the first man. All historic nobility rests on the possession and use of land.”

~ Ralph Waldo Emerson

Yes – direct from a farm in Saskatchewan!

Of course, I was totally ecstatic as it is difficult to buy Canadian grown garbanzo beans in Canada….yes, strange as it seems, we actually export most of our garbanzos to the Middle East!

I try to soak and cook chickpeas from scratch whenever possible, as the economical benefit is staggering vs. canned, and in this case – the taste and texture difference is dreamy!

I’d love to write an entire post just about these beans because they are truly amazing: large, creamy in texture, sweet, and Canadian grown – it’s no wonder they are in demand from the rest of the world.

If you have never cooked beans from scratch – it is really super easy!

Here is how:

  • Simply soak the beans for 8-16 hours in LOTS of cold water (they will expand like crazy, about 4 times) and rinse.
  • In a large pot combine soaked beans and again LOTS of fresh cold water & bring to a boil with a few teaspoons of salt. Once it boils, skim off the white frothy stuff from the top (this is the gas producing stuff you don’t want to ingest) and then turn down and cook partially covered until soft on a medium boil/simmer (chickpeas take about an hour). Feel free to check the beans here and there for more of the frothy stuff and remove it by skimming the top with a large spoon.
  • When the beans are soft, drain and rinse with cold water and store in an airtight container in the fridge covered with cold water.
  • Alternatively, you can freeze in individual one or two cup portions for easy thawing for recipes like this!

I am sure we can all agree that chickpeas are the perfect base for a dip, or salad, or a curry (my next post). Of course you can also used canned and they are the handiest when you are short on time – a quick survey among cooks in the office today revealed they use canned about 50% of the time. I say that’s pretty good!

The cost to cook them at home vs. using canned is pennies in comparison – there is a less for more if I ever saw one – and have I mentioned the taste and texture? HUGE gratitude to Janna for the beans :)

Next, we have olive oil…

And by olive oil, I do of course mean strictly cold pressed, extra virgin olive oil.

It is delicious, healthy, and we use it by the liter in this house. Make sure it really comes from Italy or Spain or Greece instead of just ‘packed in’ those places. There is a lot of imported olive oil from countries like China on the market these days posing as European oil. Just read the labels, and be wise!

Try different kinds – what is your favorite?

Next up is salt…

Unrefined sea salt is full of minerals from the sea that get stripped out in the salt refining process. After harvest it looks like this: wet, grey, and chunky. I always have a mortar and pestle handy in the kitchen (by the stove) with salt in it, ground and ready for use .

A little goes a long way with this stuff, and it costs more, but it’s worth it.

Ready for the garlic?

Garlic is sooo amazing when used fresh and if you can find locally grown. Applying the ‘less is more’ principle is a lot easier when it is strong and potent. Generic white garlic from China is far inferior to the good local stuff (organic is even better) and if you are a garlic lover, you will notice the difference instantly!

I’ll let these giant black olives speak for themselves here…

Bad Ass Black Olive Hummus:

  • (2) cups cooked chickpeas
  • (1/4) cup sesame tahini (I use anything from organic to obscure Mediterranean brands)
  • (3-4) tbsp lemon juice (start with 3 and add more to taste – I love a super lemony hummus)
  • (1) tsp salt
  • (1/4) cup olive oil
  • (up to 1/4) cup water
  • (1) clove fresh garlic
  • (1/4) tsp cayenne powder
  • (6-8) black olives – Kalamata or ‘Colossal’, pitted and coarsely chopped

Simply combine all ingredients, except the olives and water, in your blender or food processor and start blending – add the water as the blender is running until you get a nice smooth rhythm going. Use your spatula to help things along and don’t be shy to sing or dance (just a little) too!

Transfer to a serving bowl or container and keep in the fridge. Before serving, or storing, add the chopped olives to the top!

Enjoy with veggies, on bread, or with crackers – or heck – on its own! I am a BIG fan of a bowl of steamed broccoli and hummus to dip it in. Perfection!

Fear less, hope more, eat less, chew more, whine less, breathe more, talk less, say more, hate less, love more, and good things will be yours.

~ Swedish Proverb (after my heart!)

The beauty of this recipe is it’s versatility – I am posting this as black olive hummus (and a bad ass one no less), but it only needs to be as limited as your imagination.

The first part of this recipe can be made new and exciting with the addition of parsley (my fave) or ground cumin, roasted pepper, or even fresh basil. I am sure I’ll make a few of these versions to share with you in the coming months…

Success is sweet: the sweeter if long-delayed and attained through manifold struggles and defeats

~ A. Branson Alcott

However you choose to enjoy this – do it well! I hope you are all enjoying life post holiday!

  • What is your favorite hummus version?
  • Got a favorite olive oil, or garlic variety?
  • Do you cook your beans at home, or have a favorite canned brand?

I don’t know about you guys – but I get a real kick from ingredient chatter :)

Wishing you all a fabulous next few days!

Yours in Less,

62 Comments

Filed under Dressings & Dips, Snacks, Vegan

62 Responses to Recipe: Bad Ass Black Olive Hummus

  1. THAT looks lovely. I may have to get some olives. Thanks!

  2. Bad Ass?!?! Love it!!! :-) Go, Running Girl :-)

  3. I got excited when I saw this contained Kalamata olives — my favorites. I like plain, old unadulterated hummus, heavy on the lemon and garlic, light on the tahini and olive oil. Tassajara Bakery used to make a hummus sandwich with feta, lettuce and roasted peppers: so good.

  4. Shira, the olive oil note had me running to my Trader Joe’s oil and it is indeed packed in Italy. It doesn’t say where it is from… Hmmm… Where do you get yours from? I am passing this post to a friend of mine in Oz that is a huge advocate for locally sourced food. PS those olives look delicious. Great Alcott quote – I’ll need that these days :)

    • Hi Marina! I got that tidbit from a newspaper article a little while back – not sure if it applies everywhere – from what I recall if the label says ‘packed in’ it isn’t necessarily from there..the ticket is if it says ‘product of’ which is now what I look for. What they discovered was distributors making massive profits by marketing product this way..might be worth checking into! I’ll try to find the article for you!

  5. This looks totally bad-ass Shira! I’ve never been a huge fan of olives to be honest…I think it’s the salty factor or something…but I LOVE hummus. Pumpkin hummus is my favourite…have you ever tried it?

  6. This looks so delicious. Beautiful photographs Shira!

  7. Loveeeeeee hummus! It’s one of my all-time fav foods!!! This looks yummmm :)

  8. I need a little bad ass right about now! Will try it out this weekend. Thanks for the heads up about the playoffs…always good to know:)
    Julie

  9. Alexiasana

    wohooo kalamata olives are my favourite and paired with hummus.. just amazing!

  10. S.

    Yay Shira!
    awesome as ever :) Im always in for another hummus recipe

    XO!

  11. I love the design of showing what simple ingredients go into this spectacular dip!

  12. Your photos are killing me! Love hummus, love black olives – cannot go wrong w/ that combo! Can’t wait to read your post about running. I’m a runner as well, would not be a happy camper without it. Are you in for the Automattic 5k WP??

  13. My mouth is puckering in the most lovely way at the thought of eating those kalamata olives in hummus. It looks like a perfectly delicious snack. Hummus is something I never buy prepared, because it’s so easy to make and personalize. Like you said, it has a lot of versatility. I like to mix-up my add-ins. Yesterday I threw in sun-dried tomatoes. Roasted red bell peppers are a regular favorite. For something a bit cheezy, I like to add in a scoop of white miso and/or a spoonful of nutritional yeast.

    I always make beans from scratch. After I got into the habit of just freezing them for future use, I can’t do it any other way. The taste and texture is better, and it’s a lot more cost effective. I look forward to using some of those chickpeas on your hummus. It looks delightfully creamy!

    • Sundried tomatoes – awesome! I eat them straight from the jar too! :)
      Lovely to hear of other bean cookers! I try to as often as I can and doing the big batch and freezing is SO handy isn’t it?
      Thanks for stopping by Cadry! xo!

  14. I am always up for hummus, although I am not a fan of black olives so I would be cautious about adding those. My husband loves them so I’m sure it wouldn’t go uneaten.

    Also, I nominated you for the Versatile Blogger Award. I believe you’ve been nominated before but since IPOM is one of my favorites I couldn’t leave it off the list.

    • Oh thanks Holly! I am so flattered by — lots xox back to you for that!
      The beauty is you can add the olives for your man and keep the plain stuff for yourself – smiles for everyone and best of all, a happy hubby too – which is always a good thing, especially when this easy (hehe) ;)! Thanks again for the nomination and CONGRATS to you for yours!

  15. Making beans used to mean opening a can until I discovered how simple it is to make beans from dried beans. Try hummus as a sandwich spread instead of high fat mayo.

  16. Lover of the Hummus and Olives too! Have a Great Day – thanks for sharing!

  17. I never would have thought of mixing olive and hummus. Great idea.

  18. I’ve been wondering how to cook dried chick peas. Now I don’t have to google it! Olives are one of my absolute favorite things so I will give this a recip a try soon. Thanks for sharing and for the beautiful photos!

  19. YUMMY! I want. I adore olives and I adore hummus – this is very close to my ideal snack/lunch.

  20. Thanks for this! I’ve been looking for ways to make my hummus more interesting!

  21. another great post!!! two of my absolute favorites!!!! OLIVES and HUMMUS!!!!! when i living in California, my roommate use to tease me so bad about eating so many olives! my diet consisted of olives and dark chocolate! :P

  22. Once again, looks delicious! I’ve pinned both this recipe as one to try and the view you had on your run….I can only hope to have this kind of view for one of my runs! Lucky you!

    • Sweet – I hope you enjoy this recipe! Sometimes I do have to pinch myself on sunny days here in Vancouver on a clear day – it’s so gorgeous! :) Makes up for all the grey and rain! Thanks – have a great night!

  23. Ooh, thanks! I’ll have to try this for sure. Count me in for anything involving hummus! This post makes cooking your own hummus seem easy, or at least doable! My favorite use of hummus-in a sandwich wrap with quinoa, tempeh, and lots of fresh veggies. :) thanks again!

  24. Moosewood is one of my staple cookbooks too- my parents grew up in Ithaca, NY where the restaurant is. So many good things about this recipe…! Unrefined sea salt is so great and I love the grey-ish colour of it.
    I’ve only tried cooking dried chicpeas once and it was an epic fail, so I use canned – but love the idea of cooking up a large batch and freezing portions. I’m inspired to try cooking dried chicpeas again!

    • This is perfect – cooking chickpeas is actually crazy easy – the trick is to have the the beans soaked and cooked in LOTS of water! Let us know how it goes!
      Moosewood love – have never been to the restaurant – that’s super cool! xo! :)

  25. bad-ass it is!.. and you made the simple recipe into a work of art.. to stop and admire each ingredient.. think about it and then proceed to the next painting/ingredient.:)
    I love my beans cooked form scratch. I am so used to it that the thought automatically pops into the head 6 or more hours(soaking time) before i actually want to use them. i bet those flavors worked wonders in the hummus!

    • Love your thoughts Richa – hope you are well! I am so loving that you appreciate my little fun with photos! :) That’s pretty impressive too about the beans – you’ve got your own bean-cooking internal timer!! Love it – I want one of those!

  26. Hummus is an absolute staple in our little cabin! We make a big batch about every other week and freeze half. So yummy and healthy! I’m rather jealous of those wonderful Canadian chickpeas – they sound absolutely delicious. And the addition of black olives sounds especially tasty!

  27. What a beautiful post! Never thought of adding olives to hummus. I eat hummus with sugar snap peas and carrots every day for lunch. I have to make this now!

  28. Pingback: 11 Olive Recipes for the Olive Lover | Organic Authority

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