I can’t believe I used to dislike olives.
I wonder when I first had a Kalamata olive…?
Pitting olives is meditative.
I must tell you… I brought the end result of this recipe to work. I was about to dip some broccoli into it when I saw my co-worker staring over. She looked concerned. She’s often concerned for my sanity.
“What is that?”, she asked, like a deer in headlights.
She thought I was about to dip my broccoli in chocolate pudding.
Hmm… Don’t put ideas in my head now…
Kalamata Olive & Walnut Hummus
Initially I thought about doing a tapenade with the olives and walnuts. But then I remembered some black-eyed peas waiting to be used. Oookaaaay, I said. Olive lovers, this hummus is for you. If you like, but not love, olives, you can dial back the amount of olives and see how you feel with the result. I like the walnuts in place of tahini because their rich, yet mellow flavor pairs nicely with the briny olive, but I imagine tahini would be just as awesome.
1 cup cooked black-eyed peas, garbanzos, or a combination
1/2 cup pitted Kalamata olives
1/2 cup walnuts
some fresh or dried herbs of your choice– rosemary, thyme, sage, etc.
red wine vinegar– enough to achieve the desired consistency
salt & pepper to taste
In a food processor, combine the beans, olives, walnuts, and herbs. Pulse everything together, then add enough red wine vinegar to smooth out the consistency. You can also use a bit of olive oil or water to adjust the consistency so you don’t use too much vinegar. Add salt and pepper (remember to go easy on the salt since the olives add brininess). If the olive taste is too intense, you can drizzle in a bit of honey or agave.