Mediterranean Kalamata Hummus

Recipe by: Regina Zona

“When one buys a giant jar of kalamata olives and a case of chickpeas from Costco, this is what results!”


  • 1 1⁄2 cups garbanzo beans, rinsed and drained
  • 1⁄4 cup tahini
  • 2 garlic cloves
  • 1⁄4 cup fresh lemon juice
  • 1 teaspoon cayenne (reserve a 1/4 tsp. For topping)
  • 4 tablespoons olive oil (reserve 2 tablespoons for topping)
  • 3⁄4 cup kalamata olive
  • 2 tablespoons capers
  • 1 small red bell pepper, seeded and sliced
  • 1 teaspoon ground cumin (reserve 1/4 teaspoon for topping)
  • 3 tablespoons fresh parsley (reserve 1 tablespoon for topping)


  1. Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
  2. Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.