Tonight, for supper, we had salad, steamed greens on quinoa and this delicious hummous with crackers and naan bread. It would also go well with raw vegetable sticks. I'm not an olive lover, but I thought I'd try it out because even if I didn't like it, "Tom" (identity changed to protect the internet wary), who loves olives, would eat it.
Olive and Sun-dried Tomato Hummous
(adapted from Eat, Drink and Be Vegan)
1 1/2 cups chickpeas
juice of 1/2 lemon
2 tbsp tahini
1 medium clove garlic, minced
1/2 tsp sea salt
3-5 tbsp water
8 pitted Kalamata olives, chopped
8 pitted green olives, chopped
4 sundried tomatoes, soaked in hot water until soft
Puree everything together in a blender, starting with the smaller amount of water and adding more as necessary to make a smooth dip.
Chop up another 2 black olives and another 2 green olives and another 1 or 2 soaked sundried tomatoes and sprinkle on top of the hummous.
Note: The original recipe called for 2 tbsp olive oil, but I omitted it as I don't think extra oil is necessary in hummous. You can add it in if you like - it will make a smoother dip.
The olives I used were Mediterranean Organic Olives found on the shelf in the Natural Foods aisle of the local grocery store. Apparently the olives, "are grown on ancient olive trees planted by Roman Soldiers 2,000 years ago." "Tom" said they were the best olives he's ever eaten!