Hummus Dip with Kalamata Olives and Capers

From Jeanette's Healthy Living

If you like a thinner dip, simply add a little bit of water (instead of more oil) to reach the desired consistency.

  • 1 1/2 cups cooked Cannellini Beans, or 1 can Cannellini Beans, rinsed and drained well
  • 1/4 cup Kalamata Olives, pitted
  • 1 tablespoon capers, rinsed and drained
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • salt and pepper, to taste


  1. Place beans, olives, capers, and garlic in the bowl of a food processor. Process until almost smooth.
  2. Gradually pour olive oil through the feed tube.
  3. Add lemon juice.
  4. Season to taste with salt and pepper.