You’ll love this Greek take on hummus! This savoury olive hummus is made with chickpeas, Kalamata olives, garlic and tahini. Serve with pita, crackers or fresh vegetables. This post was originally published on March 8, 2011 and updated on May 26, 2021.
Recently a friend and I were talking about how much fun a “bring your own dip” party would be. Everyone brings their own dip and “dippables”. I’m sure this already exists (everything does!), but it’s a pretty simple and straightforward idea for the summer.
It’s like a potluck with guidelines! This way you don’t end up with three different pasta salads or potato salads.
Roasted eggplant dip (Melitzanosalata) or avocado feta dip are both great bring your own dip ideas.
Olives are one of my favourite snacks, so it made sense to add them to a delicious and creamy homemade hummus. They add savoury, salty notes to this dish.
I’m using Greek Kalamata olives–they are a very flavourful variety of olive that doesn’t necessarily work in every dish, but they stand up well to homemade hummus.
I also love to chop up some extra olives and serve them swirled into the hummus when serving.
How to make smooth and creamy hummus?
I find the key to making your dip smooth and creamy comes from processing the ingredients long enough in the food processor. There are many opinions on this on the internet, but that’s what I’ve found has worked best for me when working with canned chickpeas.
I also find adding very cold water helps to keep it smooth.
Aside from the olives, this recipe uses all of the typical ingredients you find in hummus. The base is canned chickpeas, garlic, olive oil, tahini, lemon juice and olive oil.
Does your recipe use canned or dried chickpeas?
I always used canned chickpeas for convenience, but you can absolutely use dried chickpeas, and cook them from scratch. In my experience, I’ve found a homemade hummus can be just as delicious with canned chickpeas.
Olive Hummus
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- ⅔ cup pitted Kalamata olives, divided
- ¼ cup tahini
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- ⅛ tsp cumin
- 2 tbsp cold water
- 1 tbsp chopped parsley
Instructions
- Process chickpeas, ½ cup Kalamata olives, tahini, 2 tbsp olive oil, lemon juice, garlic, salt and cumin in a food processor until smooth. Add cold water and continue processing until very smooth, adding more water, a teaspoon at a time if needed, until hummus is desired consistency.
- Chop remaining olives. Serve hummus in a bowl, drizzle with remaining olive oil, sprinkle with chopped olives and parsley.
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