Mediterranean Hummus with Kalamata Olives
Ingredients
- 14 oz can white beans of choice, drained, liquid reserved
- 1-2 TBSP aquafaba (liquid from beans)
- 1 TBSP tahini (optional)
- 1-2 lemons, juiced (adjust to taste)
- 1/2 cup pitted Kalamata olives
- 2 TBSP ground flax seed
- 1/2 tsp oregano, basil, parsley
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt and pepper
Preparation
Place all ingredients in a food processor and mix until fully combined and super creamy. Season to taste.
Serve topped with high quality olive oil, olive tapenade, fresh parsley, crispy chickpeas, and sliced olives with veggies, bread, or crackers for dipping.
Notes
Save the remaining aquafaba to use as an egg white substitute later.
Consider using half cannellini beans and half chickpeas for the white beans.
