Olive hummus is a fantastic salty and savory twist to the traditional dip! That’s the great thing about hummus it is like a blank canvas with so many savory and colorful possibilities!
First, you need to have a good foundation on how to obtain a classic creamy hummus—get my recipe here!
What kind of olives?
Any kind will work, however make sure to buy the pitted kind as you don’t want to find yourself hand finely hand chopping the olive from the pit!
I personally prefer Kalamata black olives or using Trader Joes olive tapenade that oozes so much flavor made with pimentos, herbs, spices, and olive oil.
Q: What country produces the most amount of olives?
A: Spain with a production of 9,176, 929 Metric Tons with Italy in second with a production of 1,945,324.00. Fascinating!
Savory’s Tips & Tricks
- Don’t have time to make hummus? Just take store-bought hummus to throw it in a blender with some olives and Voila-I won’t tell and in fact, have been guilty of this myself in a time pinch to gourmet it up into something fancy!
- If you choose to use olive tapenade you can find in your local grocery if you don’t have a trader joe’s nearby.
Savory’s Pairing Recommendations
Serve with my easy homemade lavash chips, vegetable of choice, or pita bread!
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- You can even cheat by taking traditional hummus and blend with olives! I won’t tell!
- Serve with my homemade lavash chips!
- 1 15 oz. chickpeas, canned or 1.5 cups of cooked chickpeas
- 1 lemon, juiced
- 1-2 garlic cloves
- 1/4 cup tahini
- 2 to 3 tbsp ice cold water
- 1 tsp cumin, ground
- 2 tbsp olive oil, extra-virgin plus more for serving
- salt to taste
- 1/4 cup olives, pitted or olive tempanade
- olives, roughly chopped for garnishing
- Parsley, finely chopped for garnishing optional
- Blend the garlic, lemon juice, and salt and let it sit for ideally 10 minutes (if you have the time) to remove the sharpness from raw garlic and process together for 30 secs.
- Add in tahini and process while at the same time drizzling in the ice water as it blends together for 1 minute until creamy. Add more water if too thick. Scrape the sides in between.
- Rinse the chickpeas if using from the can and add to the mixture along with cumin, salt, and olives or olive tempanade. Process while drizzling in the olive oil from the top simultaneously and let it go to work for a straight 5 minutes! Add in more olive oil as needed or ice water to thin it out. Taste and season accordingly!
- For serving add chopped olives, parsley, and a drizzle of olive oil!