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Sun dried tomatoes and Kalamata olives hummus

Sun dried tomatoes and Kalamata olives hummus

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I am an absolute fan of Mediterranean food.  

I am crazy about anything that has to do with Greece and I will do anything at home to remind me of the warm and long sunny days spent traveling around the Greek Islands.

With that in mind, I wanted something spreadable and looked at whatever I had in my kitchen to recreate those mouth-watering flavours that reminded me of holiday. So, I had some chickpeas, sun dried tomatoes and some Kalamata olives I had gotten from the local grocery and decided to do something with them. What a brilliant idea this was. Kalamata olives are just one of my favourites – and everyone loves them at home. Native to Greece, Kalamata olives are dark and rich and can be eaten plain or chopped up to be used in a dish.

But you’ll probably think: “Can I use any other olives?” The answer is – ‘Yes, you can’. But Kalamata olives are made from fully ripe olives, in Kalamata region, in Greece and are rich in healthy fats, containing a natural antioxidant. Like any other olives, Kalamatas are a good source of calcium, vitamin C, vitamin A, vitamin E and vitamin K, given its small serving size. Kalamata olives also provide some magnesium, phosphorous and potassium per serving as well as B vitamins. So yes, you can use any other olives but make sure you pick some strong flavoured ones for this dish, otherwise you will only taste the tomatoes.

It has quite a strong flavour but its incredible tasty and creamy.

Hope you’ll like it as much as we did – my husband loved it and said it was the best hummus he had ever tried.

Sun dried tomatoes and Kalamata olives hummus
A creamy and rich sun dried tomatoes and kalamata olives dip
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 280g of chickpeas
  2. 2 to 3 tbsp. of olive oil
  3. 2-4 tbsp. of water (depending on how creamy you like it)
  4. juice of 1 lemon
  5. 1 tbsp. of tahini
  6. 1 tsp. of cumin
  7. salt to taste
  8. 100grs of sundried tomatoes
  9. 1/4 cup pitted Kalamata olives (and a few more for garnish)
Instructions
  1. Simply mix all of the ingredients into a food processor and blend until smooth: First, blend the chickpeas, olive oil, lemon juice, water tahini and spices. Then once that is creamy and well blended add the remaining ingredients. It is as simple as this.
  2. Serve with some carrots, celery and cucumber sticks.
Notes
  1. To help set up the mood, serve with some gyros bread, some crudités and get the Zorbas song playing really loud (careful with ‘excitement levels’ as this may upset surrounding neighbours!!)
  2. ‘Opa!'
Comidamor http://comidamor.co.uk/
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