Good morning everyone, I’m back! I was in Orlando for my daughters’ school cheer competition (where they took 3rd place) for the last 5 days. And even though it was a short trip, we did cram a lot in while we were there besides the competition. We got to visit with my Mom, visited the Magic Kingdom, Downtown Disney, Epcot and breakfast with Mickey and friends. I found some wonderful new flavored salts, herbs and rices I can’t wait to experiment with too like Raspberry and Lime Frost Sea Salt, Purple Sticky and Bamboo Green rices, and Feta cheese and Indian Curry powders.
Thank you once again to my Guest Bloggers, Bia Rich, Mia Reiter and Lauren Kelly for filling in while I was away. If anyone else is interested in being a Guest Blogger in the future, simply email me at firstname.lastname@example.org.
And now for today’s recipe….
During one of my recent trips to the store, I found these new flavored tortilla chips made with olives, garlic and sea salt by Food Should Taste Good. I decided that a nice hummus would go nice with them rather than my normal salsa, but didn’t have any chick peas, so I made this quick dip with black beans and kalamata olives. It was fantastic, filling and healthy to boot!
Hummus made with black beans, garlic, Kalamata olives and extra virgin olive oil is a healthy snack that’s packed with flavor.
I love looking back at some of the old recipes I’ve made over the last 9 years of blogging and find one that I haven’t made in a long time. Such is the case with this Black Bean and Kalamata Olive Hummus.
This dip is so simple and quick to make, not to mention being a healthier snack option.
Black beans along with most beans are high in protein and fiber so a little of this dip goes a long way to satisfy your hunger cravings.
We love all kinds of olives, but Kalamata are my personal favorite. They’re almond in shape and are either black, dark brown or purple in color.
After picking, the olives are cured in a red wine vinegar brine which gives them a distinctively fruity, almost wine-like flavor and can also be preserved in olive oil.
The olives are named after the city of Kalamata in the southern Peloponnese region of Greece. Though they grow in abundance all throughout the country as we saw when we toured the Parthenon several years ago.
To make this recipe, you’ll need black beans (I used the canned version to save time), garlic, scallions, pitted Kalamata olives and extra virgin olive oil.
Add all ingredients except the oil to your food processor; then pulse until all ingredients have been mixed together.
Next, add the oil and pulse again until the mixture is a paste-like consistency.
You can serve this Black Bean and Kalamata Olive Hummus with tortilla chips or cut up vegetables like carrots, celery and cucumbers for a healthy snack. ~Enjoy!
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Black Bean & Kalamata Olive Hummus
- 1- 15 (ounce) can Black Beans, rinsed and drained
- 1 Clove Garlic, chopped
- 2 Scallions, chopped
- 1 dz. Pitted Kalamata Olives
- 1 tbsp. Extra Virgin Olive Oil
- Add the first four ingredients to your food processor; then pulse until all ingredients have been mixed together.
- Next, add the oil and pulse again until the mixture is a paste-like consistency. Serve with tortilla chips.
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*Originally shared February 2012/Updated May 2019