Hummus with Greek-Style Olives

Black Olive Hummus

My friend Jared Bendis loves hummus. He told me what he really likes is hummus with black olives. Was asked to make humus for a dinner recently so I decided to make olive hummus. It was a huge hit at dinner. You can use fancy olives or even just black olives out of a can. I used black olives out of a can but doctored them up by steeping them for several days in a mixture of lemon juice, olive oil, garlic and oregano. Recipe follows. Really made a difference.   

Hummus with Olives

1 can garbanzo beans, drained

1 c. black olives, drained

1/4 c. olive oil

2 T. lemon juice

2 T. tahini (sesame seed paste)

2 cloves garlic

salt and hot pepper sauce to taste

Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.

Greek- Style Olives

Marinated Greek-Style Olives

1 can pitted black olives, drained and rinsed

1/4 c. lemon juice

2 slices lemon

2 whole garlic cloves

1 t. oregano

1/2 c. olive oil

Combine olives with all the ingredients, except the oil, and place in a covered dish in the fridge for 3 days. Add the oil and return to fridge for up to a couple of weeks, but at least 1 day. Drain before serving and allow to come to room temperature. Makes about 1 1/3 c.