Kalamata Olive Hummus

• 1 15 oz can chickpeas (drained)
• 1/3 cup pitted kalamata olives (rough chop)
• 2 cloves garlic
• small handful flat leaf parsley (rough chop)
• 1/3 cup olive oil
• 2 tablespoons tahini paste
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt (or to taste)
• freshly cracked black pepper
• juice of 1/2 lemon
• 2-3 tablespoons water (optional:for thinning)

1. Drain one can chick peas.
2. Chop garlic, parsley, and olives. Reserve.
3. Transfer ingredients to food processor and add olive oil, cumin powder, cayenne pepper, lemon juice, and tahini paste.
4. Puree until smooth.
5. Season with salt and pepper, then add optional water for thinning. Pulse, and garnish with few sliced olives and flat leaf parsley. Serve with toasted pita or bread.

chickpeas, olives, garlic, parsley, olive oil, tahini paste, cumin powder, cayenne pepper, salt, freshly cracked black pepper, lemon, water

Taken from food52.com/recipes/8898-kalamata-olive-hummus (may not work)