Kalamata Olive Hummus

I know it doesn’t happen very often, but I have something very serious that I just need to get out there in the open. I ask you please to have it in your heart not to judge me.

Ok, here goes…

The other day I started to ponder a very serious question. One that had me wondering who I am and what I believe in…what I find value in…how easily I can be manipulated by the the masses.

Exactly how much worth do I put in pre-made hummus??

Today’s subject…Trader Joe’s Kalamata Olive Hummus.

Why is it that when I see a wall of multiple hummus varieties in the supermarket, I feel drawn COMPELLED to purchase one? Please tell me I’m not alone.

I think what gets me the most is the allure of all the many different variations/flavors/blends that catches my attention…and then my curiosity/hedonism takes over. Perhaps you guys remember how I went all weak in the knees over this hummus on my last trip to Trader Joe’s?

With it’s perfectly creamy consistency, just the right amount of olive flavor, and a hint of lemon, believe me, it was love at first dip.

Ahhhh…

Wait, where was I??

Oh yeah, so I’ll have you guys know, that I stood…staring at this container of hummus for a good solid 5 minutes. Then I walked around the store, practically becoming Pavlov’s four-legged friend contemplating it more…went back to the “hummus section” and stood there for another 2 or 3 minutes…

While some may need time to think over purchases such as expensive electronics, new cars, or life insurance plans, I deliberating over a $1.99 pot of ground up chickpeas.

But then I thought, why should I pay MORE than it costs for one can of chickpeas just to have instant hummus gratification?

And then I found these:

Wait, let me be a bit more specific:

Ok, that’s better.

Then I went home and I put these with this:

And then, absolute magic happened.

Now that wasn’t so hard!

Kalamata Olive Hummus

by Heather Powers

Prep Time: 5 minutes

Cook Time: N/A

Ingredients

  • 1 can chickpeas, drained with liquid reserved
  • 15-20 kalamata olives, pitted
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

Combine all ingredients in a food processor and blend until creamy slowly adding enough of the reserved liquid until creamy (I used about 1/3 cup).

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And the flavor is just as good if not better than the original!

Now to see about recreating the sun-dried tomato flavor…

What is your favorite flavor of hummus?

Do you regularly purchase pre-made or do you prefer to make it yourself?


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