Green Olive Hummus

Green Olive Hummus

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.
Course Appetizer, Snack
Cuisine Mediterranean, Vegan
Keyword olive hummus
Prep Time 10 minutes
Blending Time 2 minutes
Total Time 10 minutes
Servings 6 servings
Calories 124kcal
Author Susan Voisin


  • 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.


Makes about 3 cups.
A serving, about 1/2 cup, is 1 Smart Point on Weight Watchers Freestyle program.


Calories: 124kcal | Carbohydrates: 18g | Protein: 5.5g | Fat: 4g | Saturated Fat: 0g | Sodium: 121mg | Potassium: 190mg | Fiber: 5g | Sugar: 3g