Olive Hummus

Olive Hummus is the star of this appetizer platter!

Homemade hummus with olive pesto, served with fresh vegetables and pita.

Watch this hummus with olive tapenade disappear, it’s so delicious!

How to make olive hummus

Featured Ingredients

For the hummus:

• Chickpeas: Also called garbanzo beans, chickpeas are classic in hummus. Cook your own from dry or use canned – we don’t judge here.
• Tahini: A.k.a. sesame seed paste. A must-use ingredient in hummus.
• Garlic: A few or several fresh cloves of garlic are also a must.
• Lemon: Use both the zest and juice for ultimate fresh lemon flavor.
• Olive oil: A good quality olive oil goes a long way.

For the olive pesto:

• Olives: I use a Mediterranean blend of olives (be sure they are pitted).
• Parsley: A handful of fresh parsley really elevates this pesto because it’s so bright and fresh in both color and flavor.
• Oregano: Dried oregano leaves provide a unique and absolutely delicious flavor to this tapenade.
• Black pepper: Freshly cracked, if you can.
• Olive oil: There’s no shortage of EVOO in the hummus and pesto in this recipe!

For serving:

• Veggies: Carrots, cucumbers, bell peppers, snap peas, cauliflower, cherry tomatoes, broccoli, zucchini, summer squash, and the list goes on. Any fresh veg will do.
• Pita: Fresh pita cut into wedges is absolutely yummy when dipped in this hummus.

Step-by-Step Instructions

1. In a food processor, combine beans, tahini, garlic, lemon, salt and pepper. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth.
2. Add more oil, if necessary. Taste and adjust seasonings.
3. In a clean food processor, combine olive pesto ingredients and process until a chunky paste forms, scraping the sides of the bowl as needed.
4. Place hummus in a serving bowl and top with pesto.
5. Serve on a platter with veggies and pita wedges.

Recipe Substitutions and Alterations

• For the chickpeas: Chickpeas, also called garbanzo beans, are classic in hummus, but you could swap with any white bean you have on hand (such as navy, great northern or cannellini).
• For the olives: Use any type or variety of olives. It’ll be delicious no matter what!
• For serving: Use any cracker, crostinis, bread and fresh vegetables for dipping. Serve on a charcuterie board for ultimate dipping.
• If you make extra olive pesto: Put it on everything! Fresh bread, grilled or roasted meats or fish, drizzle on roasted veg, etc.

Nutrition Considerations

• To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe is dairy free.
• To make this vegan: This recipe is vegan.
• To make this nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
  • Be aware that tahini is sesame seed paste, so take caution and make substitutions if you or someone you’re serving to is allergic to sesame.
• To make it egg free: This recipe does not contain eggs.

Appetizer recipes for entertaining:

• Simple Charcuterie Board
• Cheesy Bacon Spinach Dip with Artichokes
• Lemon Beet Hummus
• Cowboy (Texas) Caviar
• Chili Hummus
• Bacon and Corn Fritters

Olive Hummus

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The perfect party appetizer! Homemade hummus with olive pesto and all the fixins!

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 0 mins
• Total Time: 15-20 mins
• Yield: Serves 12 1x
• Category: Appetizers
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Hummus:

• 15-ounce can garbanzo beans, drained and rinsed
• ¼ cup tahini (sesame seed paste)
• 3 cloves garlic, peeled
• Zest and juice of 1-2 medium lemons
• ¼ teaspoon each coarse salt and ground black pepper
• ½ cup olive oil

Olive Pesto:

• 1 cup pitted Mediterranean olives
• 1 cup flat-leaf Italian parsley
• 1 teaspoon dried oregano leaves
• ¼ teaspoon ground black pepper
• ¼ cup olive oil

Crudités:

• 5–6 cups veggies, trimmed
• 2–3 pita rounds, cut into wedges

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Instructions

1. In a food processor, combine beans, tahini, garlic, lemon, salt and pepper. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings.
2. In a clean food processor, combine olive pesto ingredients and process until a chunky paste forms, scraping the sides of the bowl as needed.
3. Place hummus in a serving bowl and top with pesto.  Serve on a platter with veggies and pita wedges.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 306
• Sugar: 3g
• Sodium: 260mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg