Prep Time: 10 minutes
Total Time: 10 minutes
- 1 can garbanzo beans/chickpeas (15 oz) drained
- 1/2 cup kalamata olives
- 1/3 cup tahini
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cumin
Kalamata olive hummus can be made up to two days in advance. Store in an airtight container in the refrigerator.
Kalamata olive hummus can be served hot or cold and with pita bread, pita chips, or veggies.