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Olive hummus is easy to make and a flavorful way to take classic hummus to the next level! Kalamata olives add zest and salty goodness.
I’m always looking for delicious ways to change-up my hummus. Granted, the smooth, lush dip that is homemade hummus is wonderful in its most traditional form, swooshed in a shallow bowl with a drizzle of olive oil and a dusting of sumac or other spices. But once you start thinking of classic hummus as a foundation for other deilciousness, a world of ideas open up! I found that to be true with my hummus with spicy red peppers, and my hummus-tabbouleh platter. Hummus absolutely loves to be paired with olives, too, for a satisfyingly salty flavor!! This olive hummus recipe takes the classic chickpea spread and elevates it with the rich, savory flavor and texture of olives. Itโs a fantastic way to bring even more Mediterranean flair and good health to your afternoon snacks or anytime dip.
The Secret to Creamy Hummus
To achieve the right consistency for any hummus, the key is to treat the chickpeas properly. All chickpeas have a thin peel or skin on them. When that is removed, the chickpeas break down in the food processor to a wonderfully smooth texture. Along with good, creamy tahini (sesame seed paste), fresh lemon juice, garlic, and a drizzle of extra-virgin olive oil over top, your hummus is in the A+ category!
Add in the salty goodness and hefty texture of olives, and hummus takes on a whole new spin, gaining more intense flavor with simple ingredients.
Ingredients for Olive Hummus
Hereโs a quick rundown of what youโll need for this easy recipe:
- Canned garbanzo beans (or cooked chickpeas from dry; learn more about how to cook chickpeas)
- Olives. Choose your favorite olives–the main thing is to buy them already pitted…so much easier. My go-to: pitted kalamata olives. These are the best black olives, better in flavor and texture than canned black olives. Green olives are great here too; it’s easiest if you buy them already pitted. A combination of black and green olives is delicious and lovely.
- Tahini, also known as “adult peanut butter”! Look for sesame tahini that is creamy and balanced (not bitter) in flavor.
- Fresh lemon juice
- Extra-virgin olive oil
- 1-2 cloves garlic
- Sea salt
- Cold water or chickpea canning or cooking liquid (as needed to adjust consistency)
- Optional: toasted pine nuts and/or fresh herbs for garnish
How to make Olive Hummus
- If youโre using dried chickpeas, soak them overnight and then cook them stovetop for 2 hours or in the Instant Pot according to the manufacturerโs instructions. For canned chickpeas, drain them. In either case, reserve some of the canning or cooking liquid. Remove the outer peels on the chickpeas for the smoothest hummus.
- In the food processor, pulverize the chickeas with the garlic. Scrape down the bowl and add the tahini, lemon juice, and sea salt. Process until everything is broken down. Add 1/2 cup of olives here, or if you prefer, use the olives on top of the hummus only.
- Adjust the Consistency. With the food processor running, slowly add cold water or chickpea cooking or canning liquid until the mixture is smooth and spreadable, or reaches your desired creaminess. This usually takes a few tablespoons of waterโjust be careful not to overdo it. Taste and adjust seasoning if necessary.
- Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, chopped olives, and pine nuts and/or fresh herbs, if using.
โHow to serve it
This loaded hummus is perfect for serving at a big party or simply enjoying as a healthy yet very delicious snack on your own. Serve it with pita bread, pita chips, or an assortment of fresh veggies like carrot sticks, bell peppers, and celery sticks. These options not only taste great but also provide a crunchy, healthy accompaniment.
Storage
If you find yourself with leftover hummus, store it in an airtight container in the fridge. It will stay fresh for up to 4-5 days. Bring the hummus to room temperature before stirring. Refresh with another squeeze of lemon juice or a spoonful of water, if needed. If you end up stirring the olive topping into the leftover hummus, add more olives on top before serving.
If you’re looking for more great recipes with olives, I have many for you to try! Make an easy olive tapenade or fabulous olive salad, both of which come together with just a few ingredients. My olive bread makes a beautiful loaf studded with olives.
Olive Hummus
Ingredients
FOR THE HUMMUS:
- 2 cups cooked chickpeas, drained, cooking or canning liquid reserved. Peel the chickpeas for smooth hummus.
- 1 clove garlic
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon Extra virgin olive oil, for drizzling
- 1/2 cup kalamata olives, chopped
Instructions
- In the bowl of the food processor,ย puree the chickpeas and garlic clove. Stop and scrapeย down the bowl as you go, processing for severalย minutes until everything is completely smooth. Thisย mixture may be very ย thick and ball up in theย processor, depending how much liquid may be left inย the cooked or canned chickpeas.
- Add the tahini, lemon juice, and a pinch of salt. Process, taste, and add more salt or lemon juice to adjust texture and taste as needed.
- Spoon the hummus onto a serving plate or bowl,ย making a well in the center with the back of a spoon.ย Fill the well with the chopped olives, thenย drizzle with olive oil. Serve immediately with veggies or pita chips or both!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
