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Green Olive Hummus

May 27, 2006 By Susan Voisin 18 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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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.

Green Olive Hummus on a platter with Grape Tomatoes, Broccoli Florets, and Pita BreadIf 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).

Green Olive Hummus

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

Find them all here!

Green Olive Hummus
5 from 3 votes
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Green Olive Hummus

Gluten Free
Nut Free
Soy Free
Green olives give a salty tang to hummus without adding as much fat as traditional versions. Omit the tahini if you want to reduce the fat even more.
Prep Time 10 minutes
Blending Time 2 minutes
Total Time 10 minutes
Servings 6 servings
Author Susan Voisin

Ingredients

  • 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
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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.

Notes

Makes about 3 cups.
A serving, about 1/2 cup, is 1 Smart Point on Weight Watchers Freestyle program.
Nutrition Facts
Green Olive Hummus
Amount Per Serving (0.5 cup)
Calories 124 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Sodium 121mg5%
Potassium 190mg5%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 3g3%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Appetizer, Snack
Cuisine Mediterranean, Vegan
Keyword olive hummus
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Tangy, salty green olives replace much of the fat in traditional hummus. If you like olives and hummus, you'll love this low-fat green olive hummus. #vegan #wfpb #weightwatchers #1point

Filed Under: Appetizers and Dips, Lunches, Sandwiches Tagged With: Chickpea Recipes, Gluten-free, Higher-fat, Hummus Recipes, Weight Watchers Points

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Reader Interactions

Comments

  1. DeAnna

    September 13, 2009 at 10:35 am

    I'm very glad I found your blog! great recipes & professional photographs!

    Reply
  2. Bluemarvel

    November 19, 2009 at 3:20 am

    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!

    Reply
  3. Mary

    May 5, 2010 at 10:20 am

    Why isn’t there a print tag with this recipe? It took 3 pages and it printed all the comments.

    Reply
    • SusanV

      May 5, 2010 at 10:25 am

      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.”

      Reply
  4. Tommy

    May 24, 2011 at 10:47 am

    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!

    Reply
  5. Gena

    August 11, 2012 at 12:29 pm

    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!

    Reply
    • Susan Voisin

      August 11, 2012 at 12:42 pm

      Gena, I meant add the 5-6 additional olives mentioned at the end of the ingredients list.

      Reply
  6. AnnR

    October 16, 2012 at 1:00 am

    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!

    Reply
  7. MarieRoxanne

    April 29, 2013 at 1:32 pm

    Can’t believe I didn’t see this one! I love olives. I just pinned it to my kitchen and cooking board! Thank you!

    Reply
  8. Ty

    May 31, 2013 at 9:22 pm

    Sounds great, Susan!

    Reply
  9. Olive Taste

    March 20, 2018 at 6:05 am

    Green Olive hummus is always a preferred choice for me. I used to make green olive hummus at home when i get off from my job.

    Reply
  10. Cindy

    February 28, 2020 at 8:42 pm

    I made this recipe today! It was delicious!!! Thank you for sharing!!

    Reply
  11. Carmen Dell'Aversano

    June 24, 2020 at 7:42 am

    Before coming across this recipe I would never have thought that healthy food could become addictive. Boy was I wrong. My family and I are now officially addicted to your hummus.Thank you so much for sharing it! I will take the next weekend off to explore your blog!

    Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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