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!
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.
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!
- Classic hummus – straight up. And here’s a big-batch version, perfect for freezing (yes, you totally can!)
- These hummuses are super colorful. First, vibrant magenta roasted beet hummus. The green is so glorious in this spinach hummus recipe that the word “glorious” made it to the name! And how about marigold yellow in this curried pumpkin hummus (try it!)
- This jalapeño black-eyed pea hummus is sure to bring you luck every new year.
- Sunbutter hummus is for the sunflower seed lover!
- This loaded roasted red pepper hummus brings it allll to the table.
Whew! Still with me on olive hummus? Perfect! Here’s the full, printable recipe.
Olive 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)
Instructions
- 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
I’ve got an olive hummus coming up on the blog this month — I am constantly looking for new and improved versions of my favorite appetizer — your photos are spectacular!
As a HUGE olive fan, I would be hanging all over this two olive hummus at any holiday party. Definitely going to have to make this very soon!
I hope this is the gem I think it is. I am making this for a Christmas gathering this Sunday 12/214/17. I’ll let you know what everyone thinks! Thanks for posting this!
Wow this is great! The only thing I did different is I used a bit of liquid from the kalamata and green olives instead of the chick peas. Definitely a winner!
Great idea!
Olive hummus is always very tasteful and I always use it with different kind of chips. the flavour of tahini is awesome in this recipe. Good information indeed.
I made this, it is very good!
I’ve made this several times now and is my go-to recipe for shared dips and bread. It is vegan, healthy and a refreshing savoury flavour in a world awash in sweet offerings.
I made it once without the green pimento olives and was surprised that their absence made such a difference – they definitely earn their place in the list of ingredients!
Hi Stephanie! Thank you so much for the review! I’m glad this is a winner for you. I love olives more and more every day, so I need to make this one again soon!