Olive Hummus

Ingredients

• 1 can chickpeas (540 ml), drained and rinsed
• ¼ cup tahini
• 4 tbsp extra virgin olive oil, divided
• Juice of ½ lemon
• 1 tbsp balsamic vinegar
• 2 tbsp olive brine
• 1 garlic clove
• 3 ice cubes
• ¼ cup pitted kalamata olives, divided
• ¼ cup pitted Castelvetrano olives, divided
• Kosher salt

Topping:

• 2 tbsp finely chopped green olives
• 2 tbsp finely chopped black olives
• 1 tbsp finely chopped parsley
• 1/3 cup olive oil

Directions

1. To a food processor, add the chickpeas, tahini, 2 tbsp of olive oil, lemon juice, balsamic vinegar, olive brine, garlic, and ice cubes. Blend until very smooth.
2. Then add half of the kalamata olives and half of the Castelvetrano olives, and pulse until the olives are finely chopped. Taste and season with salt if necessary.
3. To make the topping, finely chop olives and add to a bowl with parsley and olive oil. Mix well.
4. Plate the hummus in a small bowl, smoothing it out to create raised sides and a crater in the middle. Top the hummus with the chopped olive mixture.
5. Serve with toasted pita triangles (or pita chips) and fresh veggies.