Tangy, salty green olives replace much of the fat normally found in traditional hummus. If you like olives and hummus, you’ll love this low-fat green olive hummus.
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!
Want More Hummus?
I have about 20 hummus recipes and recipes that use hummus. Here are some favorites:
- Hummus in the Blender
- Hot Layered Hummus
- Spicy Red Pepper Hummus
- Black-Eyed Pea Hummus
- Pimento Cheese-Style Hummus
Green Olive Hummus
- 3 large cloves garlic
- 2 cans chickpeas (or 3 cups cooked chickpeas,) rinsed and drained
- juice of one lemon
- 1/2 cup green olives stuffed with pimentos (about 10-12 olives depending on size)
- 2 tablespoons water or vegetable broth
- 1 tablespoon tahini optional
- 1/4 teaspoons sumac optional
- 1/8 teaspoons cayenne pepper
- salt to taste
- 5-6 more olives
- 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.
Nutritional info is approximate.
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