Hummus - Pine Nut & Kalamata Olive

Vegan. Healthy. Delicious. Easy.

This easy-to-make hummus is a great trail snack to enjoy with crackers, bread or fresh veggies.

Ingredients List (screenshot for an easy shopping list):

1 can (15 oz.) Chickpeas (Garbanzo Beans)
1 tsp Garlic Powder (or 1-2 Garlic Cloves)
4 tbsp Tahini
1/4 cup Water (+ up to 2 tbsp more as needed)
Juice of 1-2 lemons
0.5 tsp Cumin
2 tbsp Roasted Pine Nuts (1 tbsp for blending, 1 tbsp for topping)
16 kalamata olives (8 olives for blending, 8 olives for topping)
Generous pinch of Himalayan Sea Salt

Nutrition Information:

Pine Nut Hummus (entire recipe):

458 Calories
19.5 g Protein
42.5 g Carbs (0.5 g Sugar, 12 g Fiber)
24.5 g Fats (3 g Sat Fat, 0 g Cholesterol)

Olive Hummus (entire recipe):

638 Calories
19.5 g Protein
46.5 g Carbs (0.5 g Sugar, 12 g Fiber)
42.5 g Fats (5 g Sat Fat, 0 g Cholesterol)

Photographic Directions

Pine Nut Hummus:
Add all ingredients (including half the pine nuts) to a blender & blend at high speed until creamy, adding a tad more water as necessary. Remove about half the mixture, place into a container, add the other half of the pine nuts, cover & place into the fridge.

Kalamata Olive Hummus:
Add half of the olives to the remaining mixture and blend again, adding olive juice as necessary. Remove the mixture, place into a container, add the other half of the olives (sliced), cover & place into the fridge.

On the Hike

We took the hummus on our hike to the Peñasquitos Creek Waterfall in San Diego, California and enjoyed it with with Mary's Gone Crackers, Dave's Killer Bread, as well as fresh veggies (carrots, cauliflower & grape tomatoes). I stored the hummus and veggies on ice in a cooler on the drive, then placed them into my hiking backpack against a high-quality cold pack. Everything was still fresh and cold two hours later when we arrived at the waterfall. Once at the waterfall, it was an easy and delicious way to gain some energy and enjoy a superb view as we sat on the rock and listened to the waterfall.