Black Olive Hummus

Adapted from: Vegetarian Times Cookbook
Serving Size : 4

1 15 oz can cooked chickpeas — drained
1 tablespoon water
1/3 cup fresh lemon juice
1 teaspoon salt
1/4 cup black olives — diced

Combine all ingredients except olives in a food processor or blender. Purée, adding more water if needed for creaminess. Stir in the black olives.

Use as a dip or filling for your favorite veggies.

Posted to VegList by Mark Bunch