Smooth Black Olive Hummus

Our slowly growing love for olives developed last week, and we're trying to transition them into our meals to see what works.  We threw all this in the blender for a quick snack before our Friday night Veggie Potluck.  Michelle toasted a bagel and mmm mmmm was it tasty.  The olive flavor is pretty subtle, so throw in some more if you really want the flavor to burst out.  Or maybe you just want a nice aphrodisiac dip, your call.  Either way, mmm mmmmm.

Smooth Black Olive Hummus

1 can (15 oz) drained chickpeas 

(save 1/4 cup of the liquid)

2-3 cloves of garlic

6 pitted black olives

1 tbsp lemon juice

black pepper to taste

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Drain the liquid from the canned chickpeas into a bowl and put 1/4 cup of the liquid in the blender (you can use water if you'd prefer).  Combine all the ingredients in the blender and blend, blend, blend til' you like the way it looks.  We dip in a few chips to test the consistency.  If you want it smoother then add more liquid, but too much will make it runny and resemble ground brains.  No one likes runny, ground brains.  Except zombies.