Kalamata olive hummus
Prep time: 
Total time: 
Serves: 1 bowl
This hummus is the best I've made - inspired by a great friend called Luna who I met out in Puerto Rico who is an amazing cook and passionate about health. We enjoyed this hummus in the middle of the rainforest, sat on a huge boulder downstream as part of a picnic with some seedy crackers and veggies and it was just the perfect moment.
  • 1 x 400g can chickpeas, drained
  • 1 garlic clove, crushed
  • ½ teaspoon bicarbonate of soda
  • 2-3 tablespoons water (or more depending on consistency, you might like to add more if the end consistency isn't smooth enough depending how juicy the lemons you've used are)
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 tablespoons tahini
  • salt and peppe
  1. Add all of the ingredients (minus half of the olives and the paprika) into a blender and blend until totally smooth
  2. Taste and add more salt/pepper/water to get desired consistency.
  3. Coarsely chop the remaining olives and fold into hummus mixture.
  4. Top with a drizzle of olive oil and a pinch of paprika.
Recipe by JESSIPES - Live in a Body You LOVE at https://jessipes.co.uk/kalamata-olive-hummus/