Olive Hummus

This started out as the slightly more exciting “Three Olive Hummus,” but when I realized I was out of plain black olives, I went with two olives instead. And it was just as tasty, so I went with it. “Two Olive Hummus,” though, doesn’t have quite the same ring to it, so just plain “Olive Hummus” it is!

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Except this simple hummus recipe really doesn’t taste plain at all. It’s … sort of like hummus amped up with a little tapenade. Except simpler. And a little more interesting and colorful than your standard hummus.

Served with multigrain chips, red bell pepper slices, or carrot sticks, olive hummus makes a great game-day appetizer or any-day snack for anyone. Except for my guy, who hates olives. And my toddler, who won’t touch hummus these days.

Ah well. More for me!

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Did you make this recipe?   Leave a review »

Olive Hummus

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol’ hummus.

Ingredients:

  • 1 (15-ounce) can chickpeas (aka garbanzo beans) drained, but reserve the liquid
  • 1/3 cup tahini
  • 3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
  • 2 minced garlic cloves
  • 1/2 teaspoon kosher salt plus more to taste
  • 3/4 cup kalamata olives, pitted
  • 3/4 cup green olives with pimento
  • Olive oil, smoked paprika, and additional sliced olives for garnish

Directions:

  1. To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
  2. Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
  3. Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
  4. Keeps refrigerated in an airtight container for 3-4 days.
All images and text © for Kitchen Treaty.

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.