Olive Tapenade Hummus (Easy Recipe!)
Jazz up your homemade hummus with olive tapenade. Creamy hummus and salty olives for a one of kind dip recipe. Perfect for parties and snacking.
Servings: 18
Calories: 64kcal
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.
- 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.
- 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.
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.
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