Pita bread wedges, pita chips or cut raw vegetables
Instructions
Open the olive can and strain, reserving 2 tablespoons of the brine.
Puree the beans, garlic, tahini, lemon juice, olive oil, cumin, salt, and cayenne pepper in a food processor until very smooth. Add the yogurt and olive brine and mix again. Add two-thirds of the olives and pulse until coarsely chopped. Transfer to a serving bowl.
Coarsely chop the remaining olives and sprinkle over top of the hummus.
Drizzle the hummus with olive oil and sprinkle with parsley, if desired.
Serve the dip with pita bread wedges, pita chips or raw vegetables.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/olive-hummus