The green olives add a salty and tangy flavor you wouldn't expect from a hummus which makes this appetizer nothing short of unexpectantly delicious!
Green Olive Hummus
1/3 cup olives of choice (we used pimento-stuffed green olives)
1 can (15 ounces) chickpeas, drained and rinsed
2 large cloves garlic
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons balsamic vinegar
1 Tablespoon Sesame oil
1 Tablespoon Sesame Seed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Place the olives in a good processor. Pulse several times until coarsely chopped. Remove 1/2 the chopped olives and set aside. Add all of the remaining ingredients to the food processor and run for 2 to 3 minutes, until completely smooth. Scrape down the sides of the container and continue processing for another 30 seconds.
Transfer the hummus to a medium bowl and stir in the reserved chopped olives. Serve immediately or thoroughly chilled. Store in an airtight container for 5 to 7 days, or freeze for up to 3 months.
To Assemble :
Quarter cherry tomatoes, and halve several green olives. Use a whole grain flatbread or cracker of choice and spread a little hummus onto it. Then top with either a tomato or an olive. We suggest leaving a bowl of hummus and a small serving knife, along with a bowl full of flatbread, cherry tomatoes, olives, and any other toppings you like, inviting your guests to create a unique little morsel all their own.