Green and Black Olive Hummus

By Stina

Ingredients

• 1/2 cup pitted black and green olives
• 1/4 cup sundried tomatoes
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)
• 2 garlic cloves, peeled
• 1 tablespoon balsamic vinegar
• Sea salt and pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped scallions

Details

Servings 6
Adapted from dinnersanddreams.net

Preparation

Step 1

Place the olives, sundried tomatoes and water in a small saucepan and bring to a boil. Reduce the heat and simmer 5 to 10 minutes.

Transfer the olives, sundried tomatoes and their cooking water into the bowl of a food processor. Add the cannellini beans, garlic and vinegar and pulse until very smooth. With the motor still running, pour in the olive oil and process until fully incorporated. Taste and season with pepper. Transfer the puree to a serving bowl. Refrigerate for at least one hour before serving.

Garnish with chopped scallions. Enjoy with bread, chips or vegetables