Kalamata Hummus

Hummus and tapenade, together at last. The only pairing more perfect? A dollop of this on a chicken or lamb burger.

• 2 cups canned chickpeas, rinsed and drained
• 1 cup chopped parsley
• 1/2 cup pitted kalamata olives (black olives if you prefer)
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, peeled
• 1 lemon, juiced
• 1 tbsp water
• 1/2 tsp salt

Place all the ingredients in your food processor, snap on the lid and puree until the hummus is smooth and creamy. Taste, and adjust the salt to your liking. Use as a condiment for burgers, or devour with your favourite flatbread or cracker.