Kalamata Hummus

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Kalamata Hummus

 

1 15.5-ounce can chickpeas, undrained

1/4 cup chopped green onions

3 tablespoons finely chopped

pitted kalamata olives

2 teaspoons olive oil

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

2 6 inch pitas, each cut into 8 wedges

 

Drain chickpeas; set aside 3 tablespoons liquid and 1

cup chickpeas.

Reserve remaining chickpeas and liquid for another

use.

Place chickpeas, reserved liquid, and next 7

ingredients in a food

processor; process 2 minutes or until very smooth.

Serve immediately, or cover and chill at least 1 hour.

Serve with pita wedges. Yields 8 servings.

 

 

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