Greek Hummus

Adapted from this recipe from Rachael Ray

(Makes 1 cup)

• 1 cup canned chickpeas/garbanzos
• juice 1/2 small lemon
• 1 T. tahini
• 1 garlic clove, minced
• 1 t. dried oregano
• 8-10 Kalamata olives, chopped

1. Blend all ingredients but the olives.

2. Once the dip has achieved your desired consistency, stir in chopped olives.

Notes:

-Wait to add the olives until after you are done processing; that way, you get lovely chunks of olive flavor. Otherwise, the olive component gets lost in the mix of the other flavors.

-Pita and cucumber make the perfect accompaniments!

Filed under: Recipe