Best 10 Olive Hummus Recipes

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In the realm of culinary delights, olive hummus stands as a vibrant fusion of flavors, textures, and cultural traditions. Its roots can be traced back to the ancient lands of the Mediterranean, where olives have been cherished for millennia as a symbol of abundance, health, and culinary excellence. With its creamy and velvety texture, vibrant green hue, and tantalizing blend of spices, olive hummus has captured the hearts of food enthusiasts worldwide, earning its place as a beloved appetizer, dip, and spread.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE HUMMUS



Olive Hummus image

Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

1 15-ounce can chickpeas (aka garbanzo beans) drained, but reserve the liquid
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
2 minced garlic cloves
1/2 teaspoon kosher salt plus more to taste
3/4 cup kalamata olives (pitted)
3/4 cup green olives with pimento
Olive oil (smoked paprika, and additional sliced olives for garnish)

Steps:

  • To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
  • Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
  • Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
  • Keeps refrigerated in an airtight container for 3-4 days.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

GREEN OLIVE HUMMUS



Green Olive Hummus image

Ordinary hummus gets an upgrade with green olives in the puree.

Provided by Food Network Kitchen

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 9

1 large clove garlic
1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola
One 15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup parsley leaves
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt
Pita chips, crackers or crudites, for serving

Steps:

  • Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
  • With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
  • Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.

HUMMUS AND OLIVE TAPENADE SPREAD



Hummus and Olive Tapenade Spread image

Whip up a hummus and olive trendy app in just five minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 5m

Yield 2

Number Of Ingredients 6

2 containers (7 ounces each) regular or roasted red pepper hummus
1 can (4 1/4 ounces) chopped ripe olives, drained
2 tablespoons Greek vinaigrette or zesty Italian dressing
1/8 teaspoon garlic powder
Chopped fresh parsley, if desired
Pita bread wedges or assorted crackers, if desired

Steps:

  • Spread hummus on 8- to 10-inch serving plate.
  • Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 75 mg

5-MINUTE OLIVE HUMMUS



5-Minute Olive Hummus image

This recipe is satisfying, inexpensive, and takes only 5 minutes to put together. I like this for late-night snacking or when last-minute company comes by for cocktails. Serve with fresh veggies or pita wedges. Store leftovers covered in the refrigerator for up to one week.

Provided by yourlocalwonderwoman

Categories     Appetizers and Snacks     Vegetable     Olives

Time 5m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, drained
⅓ cup pimento-stuffed Manzanilla olives
¼ cup lemon juice
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil
1 ½ teaspoons chopped fresh parsley
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Blend garbanzo beans, olives, lemon juice, garlic, olive oil, basil, parsley, salt, and black pepper in a food processor or blender until smooth.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 11.9 g, Fat 8.3 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 423.6 mg, Sugar 0.3 g

BLACK OLIVE HUMMUS



Black Olive Hummus image

My husband claims store-bought hummus is too gritty so he never liked it. But by adding extra liquids it makes it 'smooth like butta.' Now he's a hummus fan! One can of chickpeas makes so much that what used to be an expensive 'when-it's-on-sale' kind of treat is now a delicious snack I can have anytime!

Provided by Ciara

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 20

Number Of Ingredients 4

1 clove garlic
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (6 ounce) can black olives, drained and liquid reserved
¼ cup olive oil, or as needed

Steps:

  • Place garlic in food processor and pulse until garlic is minced. Add garbanzo beans; puree until chickpeas have broken down into a paste. Pour in liquid from olives, 1 tablespoon at a time; puree until fully incorporated, about 2 to 3 tablespoons liquid in total.
  • Keep food processor running and slowly drizzle olive oil into hummus until smooth and desired consistency is reached. Add olives to the hummus and pulse 3 to 7 times until olives are chopped and evenly distributed.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 3.7 g, Fat 3.8 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 116.2 mg

HOMEMADE HUMMUS WITH OLIVE SALSA



Homemade Hummus with Olive Salsa image

For homemade hummus that is creamy, flavorful and quick to make, start with a can of GOYA® Low Sodium Chick Peas! Our premium, nutty-tasting chickpeas cook up perfectly tender in the can and are lower in sodium than the original. Simply blend the chickpeas with olive oil, lemon juice and a handful of other pantry ingredients, then spread on a party platter and top with a quick olive salsa for a crowd-pleasing dip with the silkiest texture and true Mediterranean pizzazz.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 15m

Yield 8

Number Of Ingredients 16

1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
3 tablespoons GOYA® Extra Virgin Olive Oil
3 tablespoons GOYA® Lemon Juice
3 tablespoons tahini (sesame seed paste)
2 teaspoons GOYA® Minced Garlic
1 teaspoon GOYA® Ground Cumin
½ teaspoon GOYA® Paprika
1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
¾ cup GOYA® Pitted Manzanilla Spanish Olives, sliced
2 tablespoons Goya Capers
2 medium ripe tomatoes, seeded and chopped
1 tablespoon chopped shallots
2 tablespoons chopped fresh parsley
½ teaspoon GOYA® Hot Sauce
1 teaspoon GOYA® Extra Virgin Olive Oil
GOYA® Snack Crackers, for serving

Steps:

  • In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute.
  • In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
  • Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 7.7 g, Fat 4.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 41.2 mg, Sugar 0.9 g

HUMMUS OLIVE SPREAD



Hummus Olive Spread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Transform regular hummus into an elegant Mediterranean spread In just 10 minutes. Serve with pita bread for a great snack!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 10

Number Of Ingredients 4

1 container (7 ounces) plain hummus
1/2 cup pitted Kalamata and/or Spanish olives, chopped or 1 can (4 1/4 ounces) chopped ripe olives, drained
1 tablespoon Greek vinaigrette or zesty fat-free Italian dressing
7 pita breads (6 inches in diameter), each cut into 6 wedges

Steps:

  • Spread hummus on 8- to 10-inch serving plate.
  • Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g

CORIANDER AND GREEN OLIVE HUMMUS RECIPE



Coriander and Green Olive Hummus Recipe image

This is my favourite hummus recipe that I have developed as of late. The green olives work well to add a slightly salty note to the hummus. The way I make hummus uses less oil so I can feel less guilty about enjoying my favourite dish. Coriander is known in the States as cilantro. I came up with this recipe for my vegetarian food blog at wwww.weekendcarnivore.com .

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can chickpeas, drained but the liquid reserved
1/4 cup tahini
3 tablespoons lemon juice
2 garlic cloves
1/3 cup fresh coriander
1/3 cup green olives, pitted
fresh ground pepper, to taste
sea salt, to taste

Steps:

  • Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
  • Blitz in short bursts, pushing the mixture down when needed until everything is combined.
  • Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
  • Serve in a bowl topped with olives.

HUMMUS PITAS WITH FETA-OLIVE SALSA



Hummus Pitas With Feta-Olive Salsa image

Found this recipe on the web -- it was taken from Cooking Light Magazine. I love hummus and the addition of these veggies and feta sounds really appealing. Can't wait to try.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas, drained (reserve 1 tablespoon liquid)
1 tablespoon tahini
1 garlic clove, peeled
1 dash red pepper flakes
3 tablespoons lemon juice, fresh
1 cup tomatoes, chopped
3/4 cup English cucumber, seeded and chopped
1/4 cup green onion, chopped (I would prefer red onion)
1/4 cup kalamata olive, chopped
1/4 cup feta cheese, crumbled
2 tablespoons cilantro, freshly minced
1 tablespoon mint, freshly minced
4 (6 inch) pita bread rounds, halved

Steps:

  • Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside. Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

KALAMATA OLIVE HUMMUS



Kalamata Olive Hummus image

Let's hear it for Mediterranean flair in this easy recipe. Creamy and tangy, it's seriously the perfect hummus. The combination of Kalamata olives and garlic makes this an unusual hummus we adored. Red pepper flakes add a slight kick, but this dip isn't spicy. It's easy to make if you have last-minute guests and need a quick...

Provided by Shawn A

Categories     Other Appetizers

Time 15m

Number Of Ingredients 7

1 can(s) garbanzo beans, drained
1/2 c kalamata olives, pitted
1 clove garilc
1 lemon, juiced
1/4 tsp cumin, ground
dash(es) hot pepper flakes (to your liking, I used 2 shakes)
3 Tbsp olive oil, extra virgin (I started with 3 tablespoons but added a few more splashes of oil until I got the consistiency i was looking for)

Steps:

  • 1. Place all ingredients in a food processor and puree.
  • 2. Add extra oil as needed until you have a smooth and thick paste.
  • 3. I like to eat this with ciabatta bread cubed up for dipping. Honestly, I could eat this on just about and bread there is! YUMMY :) Enjoy!!

Tips:

  • Choose the right chickpeas: Dried chickpeas are best for making hummus. Canned chickpeas can be used, but they will not have the same flavor or texture.
  • Soak the chickpeas overnight: This will help them to cook more evenly and quickly.
  • Use a food processor or blender: This will help to create a smooth and creamy hummus.
  • Add the ingredients gradually: Start with a small amount of tahini, lemon juice, and garlic, and then add more to taste.
  • Serve the hummus with a variety of toppings: Some popular toppings include olive oil, paprika, chopped parsley, and toasted pine nuts.

Conclusion:

Hummus is a delicious and versatile dish that can be enjoyed as a dip, spread, or sandwich filling. It is a good source of protein, fiber, and healthy fats. With a few simple ingredients and a little bit of time, you can easily make your own hummus at home. Experiment with different flavors and toppings to find your perfect hummus recipe.

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