Black Olive Hummus

I’m a hummus fan as well as an olive fan. So it’s only natural I’d eventually make this Black Olive Hummus! In addition to the chopped black olives, it also has some lemon juice, olive oil, garlic, and a few spices to flavor it up. Serve this hummus with pita bread, crackers, or raw veggies. It makes a great healthy snack or appetizer!

Black Olive Hummus

  • Servings: 6
  • Difficulty: easy
  • Print

BLACK OLIVE HUMMUS by NancyC
Makes about 1 1/2 cups

1 (15-ounce) can garbanzo beans (also called chickpeas), drained
2/3 cup pitted and chopped Kalamata olives (or substitute another kind of black olive—you can also use canned black olives (you would use most of a 4.25-ounce can—not quite all of it)
1/3 cup tahini
3 Tablespoons olive oil
1/4 cup plus 2 Tablespoons lemon juice
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 teaspoon cumin
Whole or sliced black olives for garnish
Optional: 1 to 2 Tablespoons water, if a thinner consistency is desired

Combine all ingredients in a food processor (or high-power blender) and blend until creamy and smooth. If consistency is too thick, add a Tablespoon or two of water. Put hummus in a small bowl and garnish with whole or sliced black olives.

Serve hummus with pita bread, crackers, or raw veggies. Store leftovers in an airtight container in the refrigerator for up to one week.

Recipe from NancyC | nancy-c.com

Are you a fan of hummus like I am? Do you make your own?

Sharing at Meal Plan Monday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

19 thoughts on “Black Olive Hummus

  1. Jess

    I love hummus so much- for a little while I was literally addicted to eating it every.single.day. on literally everything you can think of. I love all of your hummus recipes, they look delicious 🙂

    Jess

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    Reply

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