This recipe 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. Changing the “three” to a “two” doesn’t sound nearly exciting, so simple, plain “olive hummus” it is!

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

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

And it is, quite frankly, an olive lover’s dream.

Bowl of olive hummus with olive garnish and chips on the side.

Olive Hummus Ingredients

  • Chickpeas, tahini, lemon, and garlic – standard hummus fare
  • Plus! Some pitted kalamata olives AND green olives with pimento. Yum!
  • Oh, and don’t forget the salt along with the olive oil and smoked paprika garnish.

Served with multigrain chips, homemade everything crackers (yesssss), red bell pepper slices, or carrot sticks, this 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!

More Hummus Recipes

I’m kind of a hummus fan – with over half a dozen different recipes on my site!

Whew! Still with me on olive hummus? Perfect! Here’s the full, printable recipe.

Bowl of olive hummus
5 from 3 votes

Olive Hummus

Prep: 10 minutes
Total: 10 minutes
Author: Kare
Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol’ hummus.


  • 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)


  • 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.
  • 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.
  • Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
  • Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts

Serving: 1/12 of recipe, Calories: 157kcal, Carbohydrates: 5g, Protein: 3g, Fat: 13g, Sodium: 677mg, Fiber: 1g

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