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.
- 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.