Greek Hummus with Kalamata Olives and Toasted Pine Nuts
Today, my friend Amber Rae Lambke, takes over Prime Cuts with an insanely delicious recipe for Greek hummus garnished with kalamata olives and toasted pine nuts. Hummus is a
fantastic snack and very healthy! The funny thing is that a lot of people think it’s really hard. It’s actually simple to make and if you follow Amber’s recipe below, you’ll be sure to impress everyone the next time you have guests over!
Greek Hummus with Kalamata Olives and Toasted Pine Nuts
Ingredients
1 (15-ounce) can chick peas, drained
1 lemon
1 sprig fresh oregano, leaves chopped
1 clove garlic, finely chopped
2 rounded tablespoons tahini paste
1/4 cup kalamata olives, well drained, coarsely chopped
2 whole wheat pitas
1/2 zucchini, cut into sticks for dipping
1/4 cup pinenuts
Salt
Preparation
Combine chick peas, juice of 1 lemon and oregano in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus until smooth (add a splash of water if too thick) then transfer to a bowl and stir in olives and toasted pinenuts (bake at 375 for 3 – 5 minutes), reserving a few for garnish. Serve dip with pita crisps (bake pita bread at 375 for 5 – 8 min) and vegetable sticks.
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Photo by: Amber Rae Lambke
