If you are beginning to think my family lives on hummus, you’re very close to being right. We use hummus for just about everything around here: a snack with veggies and crackers, a salad topping, a sandwich filling, and dinner with pitas, tabouli, and other Middle Eastern dishes. We love hummus.
We also love olives: Kalamata olives, green olives, and those jumbo black olives that my husband swears have no taste (but E. and I love them anyway). So you won’t be surprised to hear that green olive hummus is our very favorite type of hummus. I don’t make it often, because olives are high in sodium, but when I do, it doesn’t last very long. This recipe uses less tahini because the olives contain fat and cuts down on the spices so that the olives carry the flavor. If you like olives as much as we do, you’ll love this hummus!
Green Olive Hummus
Makes about 3 cups.
Ingredients
- 3 large cloves garlic
- 2 cans (or 3 cups) chickpeas, rinsed and drained
- juice of one lemon
- 1/2 cup green olives (stuffed with pimentos)
- 2 tablespoons water or vegetable broth
- 1 tablespoon tahini
- 1/4 tsp. sumac
- 1/8 tsp. cayenne pepper
- salt, to taste
- 5-6 more olives
Instructions
- Chop the garlic in the food processor. Add the chickpeas and lemon juice, and coarsely chop. Add the green olives, water or broth, tahini, and seasonings, and process until everything is mixed. (This will not be a smooth type of hummus, but all ingredients should be well-distributed.)
- Taste for saltiness, and add salt if needed (the olives make it pretty salty already.) Process to blend in the salt, and then add the remaining 5-6 olives. Pulse a few times just to barely chop the olives. Serve with crackers, pita bread, or crudités or as a sandwich filling.
Preparation time: 10 minute(s) | Cooking (blending) time: 2 minute(s)
Number of servings (yield): 6
Nutrition (per serving): 124 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 121.1mg sodium, 189.5mg potassium, 17.8g carbohydrates, 4.9g fiber, 2.9g sugar, 5.5g protein.
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I'm very glad I found your blog! great recipes & professional photographs!
I come back to this blog regularly. Thanks Susan for all these scrumptious recipes. The olive hummus is a favourite, though I leave out the salt & often substitute a teaspoon or two of tamarind paste for the sumac. It always tastes wonderful!
Why isn’t there a print tag with this recipe? It took 3 pages and it printed all the comments.
Sorry! I wish you’d asked before you printed. I can add a print page, or you can select just the text you want to print and then choose “Print Selection.”
Hi,
Great site, thanks! I just wanted to give you a suggestion for the hummus: I find that the texture is much nicer if you first mix the tahini, lemon juice and a bit of water to a fine whitish cream in a blender, and then add the spices and the chickpeas little by little.
Much love!
Hi! Exactly the recipe I was looking for, however, you say “add the remaining olives.” Are you referencing the remaining olives in the jar? Or did you just add part of the 1/2 cup olives listed in the recipe at first, and then the rest at the end? Sorry! Just wanting to make sure!
Gena, I meant add the 5-6 additional olives mentioned at the end of the ingredients list.
Best hummus ever! I used garlic stuffed olives for an extra garlicky kick. It was so good that I was tempted to lick the food processor blade!
Can’t believe I didn’t see this one! I love olives. I just pinned it to my kitchen and cooking board! Thank you!
Sounds great, Susan!
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