A unique twist on a classic hummus recipe. This olive tapenade hummus recipe is incredibly versatile and makes a quick appetizer or snack. The tapenade's briny kalamata olives a nice texture to your creamy hummus. Perfect for dipping.
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This simple olive hummus is a fun alternative to traditional hummus. It has several layers of extra flavors making it perfect for cocktail parties or your next mezze platter.
📖Why My Recipe Works
I use canned chickpeas to make my own hummus in minutes. But yes, you can just just make the tapenade and add it to store-bought hummus.
My recipe uses kalamata olives (and is based on my kalamata olive tapenade) but you can use any combination of your favorite olives. Using a briny olive will give you a more intense flavor.
The olive tapenade is mixed into the hummus and spooned on top for fantastic flavor in every bite.
🧾Ingredient Notes
In addition to chickpeas (aka garbanzo beans) you will need:
Tahini - Sesame seed paste that adds creaminess. You can substitute all-natural peanut butter that contains no sugar if needed.
Olive Oil - Use extra virgin olive oil for the best taste.
Garlic - Use fresh for best results.
Lemon - Use both lemon zest and fresh lemon juice.
Kalamata Olives - Briny flavor and added texture.
Parsley - Fresh herbs add flavor and color contrast.
Za'atar - Middle Eastern spice blend that contains sesame seeds, cumin, sumac and more. It provides a depth of flavor.
Cold Water - Helps thin to the right consistency, only use if needed.
See the recipe card for exact quantities.
⏲️ How to Make Olive Tapenade Hummus
If we use canned chickpeas instead of making them from scratch, we will be done in about 5 minutes.
Add the hummus ingredients to your food processor. Juice goes in with the hummus and lemon zest with the tapenade.
Process on high until smooth and creamy. This takes about 90 seconds.
Slowly add water to thin out as needed for a smooth hummus.
You can also use the liquid from the chickpea can to create a creamier hummus. Transfer to a bowl.
Add the olive tapenade ingredients to the food processor.
Just pulse 15 to 20 times to combine.
Stir half the tapenade into the hummus.
Top the hummus dip with the remaining tapenade. Sprinkle on the parsley and za'atar. Then add a drizzle of olive oil.
🥗What to Serve with Kalamata Olive Hummus
- With crackers, thin flatbread, or pita bread for dipping
- Spread on sandwiches or wraps, I especially love it on warm roasted veggie sandwiches.
- Serve with fresh vegetables such as carrot sticks, bell peppers, celery sticks, and cherry tomatoes
- For extra flavor, try layering whipped feta cheese and hummus. It is a great way to combine two delicious dips.
👩🏻🍳 Expert Tip
For the smoothest hummus, remove the chickpea skins before adding them to your food processor.
More Delcious Dip Recipes
🌡️Storing Leftovers
This hummus will keep fresh in an airtight container in the refrigerator for up to one week. The flavors in the tapenade will continue to develop as it sits.
For longer storage, pack hummus in freezer-safe containers for 2-3 months. Thaw in refrigerator before serving.
🍲Make Ahead
Homemade kalamata olive hummus can be made in advance making it perfect for parties and get together.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Olive Tapenade Hummus (Easy Recipe!)
Ingredients
- 1 28-ounce can chickpeas drained and rinsed
- ¼ cup tahini sesame seed paste
- ¼ cup extra-virgin olive oil plus extra for serving
- 2 cloves garlic crushed
- 1 lemon juice and zest
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 2 Tablespoons water as needed for consistency
- 6 ounces kalamata olives
- ¼ cup fresh parsley roughly chopped
- 1 Tablespoon za'atar
Instructions
- In a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and salt. Process the ingredients until the mixture becomes smooth. If it's too thick, add water a tablespoon at a time until thinned. Transfer the hummus to a serving bowl.1 28-ounce can chickpeas, ¼ cup tahini, ¼ cup extra-virgin olive oil, 2 cloves garlic, 1 lemon, 1 teaspoon cumin, ½ teaspoon kosher salt, 2 Tablespoons water
- Scrape out the bowl of the food processor well. Add the olives, parsley, and lemon zest to food processor. Pulse to combine. You can leave chunky or puree to a smooth paste.6 ounces kalamata olives, ¼ cup fresh parsley, 1 lemon
- Stir in half the tapenade into the hummus. Spoon the remaining on top of the hummus. Drizzle with more olive oil and sprinkle with the za'atar.1 Tablespoon za'atar
Notes
- You can use aquafaba (the chickpea water from the can) in place of water.
- Store any leftover hummus in an airtight container in the refrigerator. It should stay fresh for about 4-5 days.
Heidrun Balzarek says
It was great!!!!!
Jen Wooster says
Thanks for the glowing review!