Kalamata Rosemary Hummus
1 (15-ounce) can garbanzo beans, rinsed and drained or 1 ½ cups cooked very wel
l¼ cup tahini
3 tablespoons water or aquafaba (the liquid from the cooked chickpeas)
2 tablespoons olive oil or additional water
3 tablespoons lemon juice
2 teaspoons garlic, minced
1 teaspoon rosemary, minced
½ teaspoon ground cumin, optionally toasted
⅛ teaspoon chipotle powder or cayenne
⅛ teaspoon wheat-free tamari, or soy sauce, optional
2 tablespoons kalamata olives, minced
Sea salt and ground black pepper to taste
1. Place garbanzo beans, tahini, olive oil, lemon, garlic, rosemary, cumin, chipotle and tamari in a food processor and process until smooth. Depending on the strength of your food processor, you may need to add more liquid (water, oil, or lemon juice) to reach a smooth consistency.
2. Add the kalamata olives and process to mix well. Season with salt and pepper before serving. Transfer to a food processor with the remaining ingredients and process until smooth.