Recipe: Bad Ass Black Olive Hummus

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?

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

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.

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!

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ShiraRecipe: Bad Ass Black Olive Hummus

65 Comments on “Recipe: Bad Ass Black Olive Hummus”

        1. Shira

          Oh boy – have fuuuuun! Rain today – no run – but otherwise life is good here in town…hockey playoffs start tonight! Nothing more Canadian than that! The city is all glued to the tube tonight..;)

  1. thekalechronicles

    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.

  2. marinachetner

    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 :)

    1. Shira

      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!

  3. thehealthyfitdiva

    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?

    1. Shira

      Ah thanks Sarah! I haven’t tried pumpkin hummus -do you have it up on your blog? I agree with you on the salt though there are times….(hehe)
      Would love to hear about this pumpkin hummus… :) !!

  4. spaark

    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:)

    1. Shira

      Those playoffs I know….every two days until – well, they’re out! :) We all need a little bad ass here and there – hey?! :) xo

  5. An Unrefined Vegan

    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??

  6. Cadry's Kitchen

    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!

    1. Shira

      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!

  7. My Plant Based Family

    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.

    1. Shira

      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!

  8. denlyn3

    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.

  9. rachelocal

    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!

  10. ames.

    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! 😛

  11. diaryofachefswife

    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!

    1. Shira

      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!

  12. Becca's Kitchen

    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!

  13. my sleepy kitchen

    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!

    1. Shira

      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! :)

  14. Richa@HobbyandMore

    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!

    1. Shira

      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!

  15. Ragamuffin Diaries

    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!

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  18. Liana

    I made this tonight and can’t stress enough how the soaked beans are wayyyyy better than canned – thank you!!!! I also blended the olives into the hummus for a sharper taste and its a big hit around here.

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