You can never have too many dipping options for those pita chips, sliced cucumbers, crackers, and baby carrots — which is why we quickly whirled up this creamy kalamata olive hummus. It’s fantastically briny with a little zing from a squeeze of fresh lemon juice and a tinge of heat from a dash of red pepper flakes and cumin. And best of all, it finally gives you an excuse to use that jar of olives you’ve had in your pantry for a year!

Here’s the recipe:

1. Drain and rinse a 15-oz can of chickpeas.

2. In a food processor, combine the chickpeas with ½ cup drained kalamata olives, 2 Tbsp extra-virgin olive oil, 2 Tbsp freshly squeezed lemon juice, ½ tsp red pepper flakes, and ¼ tsp cumin. Process until creamy, adding 1 Tbsp water to thin if needed. Season with salt.

3. Transfer the hummus to a bowl and garnish with additional olive oil, chopped olives, and torn parsley leaves.

4. The hummus can be stored in an airtight container in the refrigerator for 1 week.