2 c olives (I like to use a mix: ½ c kalamata, ¾ c black, ¾ c green)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
2 cloves garlic, chopped
Instructions
Spread the hummus on a serving dish so that it's about 1 cm thick.
Pulse the olives, oil, lemon juice, and garlic in a food processor until they're chopped to your preferences (I prefer small pieces, but you can pulse them down to a paste if you'd rather).
Spoon the olive mixture over top of of the hummus.
Serve at room temperature or slightly heated (microwave for 30 seconds) with fresh cut vegetables and/or pita chips.
Notes
Serving size will vary slightly based on how finely you process your olives. You may have some olive mixture left over, but the total amount is included in the nutritional estimate.