Olive Hummus

This quick olive hummus recipe is bright, mildly briny, ultra-creamy, and loaded with a blend of buttery Castelvetrano and tangy kalamata olives. 

We love hummus in my house, and I try to always have some on hand. I stumbled upon a quick and easy olive hummus recipe I found on The Healthy Foodie that sounded perfect because I had olives that needed to be used up. This tasty hummus was creamy, flavorful, and loaded with small bits of olives, which tasted great with flatbread and fresh veggies.

Olive Hummus

Ingredients:

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves, minced
• Sea salt, to taste
• ⅓ cup kalamata olives, chopped, plus more for garnish if desired
• ¼ cup Castelvetrano green olives, chopped, plus more for garnish if desired

How to Make Olive Hummus:

Remove the skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus. 

Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.

Add the chopped olives and pulse only 5-6 times so they will still have texture.

Refrigerate for 30-60 minutes before serving.

To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.