I was seeking something a bit different for a reception tomorrow night and began tinkering with the already-made and delicious, traditional hummus. Into the FP went about a dozen cooked artichoke hearts, 8 oz Kalamata olives, garlic and olive oil. I stirred it into the hummus. Wow! Tastes terrific but looks like something the dog hid under a chair. This sort-of-hummus needs a cosmetic makeover to stop looking like brown sludge. Ideas?
NB: red bell peppers are o-u-t because they're featured in another close-by dish. Thanks.