Begin by draining the can of chickpeas, but be sure to reserve the liquid. This aquafaba is key to achieving the desired creaminess in your hummus.
In your food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, and kosher salt. Process these ingredients until they form a smooth paste.
Next, add the kalamata olives and green olives to the mixture. Pulse the food processor a few times until the olives are finely chopped and incorporated into the hummus.
If the hummus seems too thick, gradually add a tablespoon of the reserved chickpea liquid until you reach your desired consistency. Remember to blend after each addition.
Taste your hummus and adjust the seasoning by adding more kosher salt or lemon juice if necessary. This is your chance to make it perfect for your palate!
Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika, and top with additional sliced olives for a beautiful presentation.
