Easy Kalamata Hummus Recipe

• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup water
• 6 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 to 2/3 cup kalamata olives, rinsed and pitted
• 2 medium garlic cloves, peeled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• Dash of cayenne pepper

1. Combine the lemon juice and water in a small, nonreactive bowl.
2. In a separate bowl, whisk the tahini and olive oil together until smooth.
3. To a food processor fitted with the blade attachment, add the chickpeas, olives, garlic, salt, cumin, and cayenne.
4. Pulse until its a coarse puree.
5. Scrape down the bowl.
6. With the motor running, add the lemon juicewater mixture in a stream; process for 1 minute.
7. Scrape down the bowl again.
8. Repeat with the tahini-oil mixture and process until smooth, about 1 minute.
9. Transfer the hummus to a bowl.
10. Cover and refrigerate for 1 hour before serving to let the flavors meld.
11. Taste for seasoning, and add more salt if necessary.

freshly squeezed lemon juice, water, tahini, extravirgin olive oil, chickpeas, kalamata olives, garlic, kosher salt, ground cumin, cayenne pepper

Taken from www.chowhound.com/recipes/kalamata-olive-hummus-31149 (may not work)