- In a food processor, pulse all the ingredients together, except the oil and olives, until finely chopped. With the motor running, drizzle in the olive oil through the feed tube in a thin, steady stream and process until the hummus is creamy and smooth.
- Scrape into a medium bowl and fold in the olives. (The hummus will keep for 1 week, covered, in the fridge.)
If using store-bought hummus, mix in 2 tablespoons chopped fresh oregano, 1 tablespoon drained and rinsed capers, and 1¼ cups pitted and halved kalamata olives. You can serve the hummus by itself with Sesame Pita Chips, with Grilled Middle Eastern Turkey Meatballs, or with roasted or grilled lamb.