Get the Altoids ready because this one’s a nightmare on your breath but it’s worth it.
Chickpeas and olives are two of my favorite foods; I think they deserve their own food group. This has a strong flavor of a tapenade but with all the creaminess of a hummus. It’s definitely a winning potluck recipe.
Black Olive Hummus
- 2 cups chickpeas
- 1/2 cup black olives, pitted
- 2 cloves garlic
- 3-4 Tablespoons olive oil
- 1/2 Tablespoon balsamic vinegar
- 1/2 teaspoon salt
Dumb the chickpeas into a food processor.
Add in the olives, garlic, and salt and begin to process.
As the hummus is blending, slowly pour in the vinegar and olive oil until it takes on a smooth consistency.
Garnish with sliced olives to warn any olive haters.
Somebody pass the [gluten-free] pita because it’s on.