Kalamata Olive Hummus

Kalamata Olive Hummus

You guys! I've been feeling very HUMMUSexual lately ;) I've been playing around with hummus, adding all sorts of different toppings. The crowd has spoken! Salty, Greek olives have won! They add a perfect Mediterranean bite to the smooth hummus. 

You can play around with the flavors. I often top my hummus with beets, pine nuts, and even some chopped herbs! Make this crowd-pleasing dip for your next gathering! 

Serves: 4 - 6 people


  • 2 15-oz cans chickpea, drained
  • 2 garlic cloves, peeled
  • ½ cup tahini
  • 1 lemon, juiced
  • 1 tbsp cumin, ground
  • 1 tbsp salt
  • ½ cup ice water
  • ½ cup kalamata olives, diced
  • Extra virgin olive oil to garnish 


  1. Add chickpeas, garlic, cumin, tahini, and salt to a food processor and pulse on low for 30 seconds. 
  2. Add lemon juice and pulse on medium for a minute.
  3. Accelerate the speed to high and add ice cold water slowly until it's fully corporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.
  4. Fold chopped olives into the hummus.
  5. Plate and garnish by drizzling more olive oil. 
  6. ENJOYY!!