SV-001Kalamata olive hummusSavory · Dip, chickpea

Rev 012026-09-271 / 3

Kalamata olive hummus

Olive three ways — brine, blended in, on top — over a soda-cooked, tahini-heavy base.

SourceHouse formula · OriginalContainsSesameLast changeRev 01 · First issue

EquipmentLarge pot · Food processor · Fine sieve · Microplane · Shallow serving dish

Yield · serves 16≈ 1.15 kg

Tahini · % chickpeas45%

Olives · in + on60 + 60 g

Plan · after soak2 h

Serve · not coldCool

Formula

% · cooked chickpeas = 100

Chickpeas: 250 g dried cooks to ≈ 600 g. Canned: 4 cans, drained and rinsed, simmered 10 min with 2 g soda first.

Salt is set low on purpose: olives and brine carry salt. Season at step 08, not before.

Altitude, 4,700 ft: water boils at 95 °C, so the cook runs 15–20 min longer than the range. Go by feel, not the clock.

† Doesn't scale in a straight line past 2×.

	Ingredient	%	Grams
A Chickpeas · outside the formula
	Dried chickpeas	—	250
	Baking soda † · soak + cook	—	8
B Hummus
	Cooked chickpeas · hot, from A	100.0	600
	Tahini · stirred, runny	45.0	270
	Lemon juice	10.0	60
	Kalamata brine	5.0	30
	Garlic · 2 cloves	2.0	12
	Kalamata olives · pitted	10.0	60
	Ice water · to texture	18.3	≈ 110
	Fine salt · to taste	0.7	4
	Ground cumin †	0.3	2
	Hummus	191.3	≈ 1,148
C Finish · outside the formula
	Kalamata olives · pitted, chopped	—	60
	Extra virgin olive oil	—	40
	Lemon zest · 1 lemon	—	—
	Dried oregano † · rubbed	—	1
	Flat-leaf parsley · chopped	—	5

Continues on pages 2–3: method, done when, fixes, trials, revisions, batch log →

SV-001Kalamata olive hummusSavory · Dip, chickpea

Rev 012026-09-272 / 3

Method

Tick each step as done

Buy pitted kalamata in brine, not oil-cured; the brine is part of the seasoning.

Process longer than feels right. Smoothness comes from time, not from adding oil.

01
Soak. Chickpeas in 1 L water with 4 g of the soda. Overnight on the counter.
8–12 h
02
Cook. Drain, rinse. Cover by 5 cm with the rest of the soda; simmer, skimming, until they collapse.
45–75 min
No resistance
03
Steep. Meanwhile mince the garlic; steep in the lemon juice and brine so it mellows.
10 min
04
Tehina. Process tahini with the garlic-lemon; it seizes, then loosens. Ice water until pale, pourable.
2 min
Pale, smooth
05
Blend. Drain chickpeas hot. Process alone until a paste forms and the skins vanish.
2 min
Hot chickpeas
06
Combine. Add tehina, salt, cumin. Process, scraping twice; thin with ice water to a soft peak.
3–4 min
Holds a swoosh
07
Olives. Add the 60 g olives. Pulse until flecked through — stop before it turns purple.
8–10 pulses
Flecked
08
Season. Taste for salt, lemon and brine, in that order. It firms and dulls slightly as it chills.
—
A touch loose
09
Chill. Film on the surface. The olive and garlic settle into the base overnight.
2 h+
Best next day
10
Serve. Out of the fridge 30 min. Swoosh into the dish; pile olives, zest, oregano, parsley; pour the oil.
Just before
Cool, not cold

Done when

And how it keeps

Done when

ChickpeasCollapse between two fingers; skins gone

TextureGlossy, holds a swoosh, no grain on the tongue

TasteOlive reads as one flavor, not as bits

Keeps

Fridge5 days, filmed; add the finish when serving

Frozen1 month, base only; whip 30 s after thawing

SV-001Kalamata olive hummusSavory · Dip, chickpea

Rev 012026-09-273 / 3

If it goes wrong

Most likely cause first

GrainyChickpeas undercooked, or blended cold. Cook until they collapse; blend hot

Bitter or purpleToo much olive in the base. Keep to 60 g; put the rest on top

Stiff, pastyNot enough ice water. Whip in 20 g at a time; it should be a touch loose

Harsh garlicSkipped the steep. 10 min in the lemon and brine tames it

FlatUnderseasoned. Brine first, then lemon, then salt

Trials

Change one variable per trial

A is the sheet as written.

B blends 90 g olives in and skips the topping — one-note, for a spread.

C swaps cumin for 1 g Aleppo pepper in the finish.

Variable	Trial A	Trial B	Trial C
Date
Change	As written	Olives 90 in · none on	Aleppo, no cumin
Chickpea cook
Texture
Staff rating 1–5

Revisions

Newest last

Rev	Date	Change	From
Rev 01	2026-09-27	First issue	—

Batch log

Fill in by hand

Date

Batch ×

Chickpeas

Cook time

Ice water

Salt

Served with

Notes