If you’re an olive lover, you will be all over this kalamata olive hummus with artichokes. It pops with briny flavor.
Scoop it up with pita, crackers, or fresh vegetables.
Kalamata olive hummus is like a tapenade but with the filling extra of chickpeas.
The dense flavors of olives and artichokes pervade every bite with a murmuring of lemon in the background.
It definitely doesn't shy away from its olive flavor. It comes back with another hit instead.
Kalamata olive hummus is wonderful as a dip with toasted pita. Or it makes an excellent addition to a colorful mezze platter with sliced vegetables, pita, and baba ganoush.
This dip can be made without added oil. However, it does look extra inviting with a little drizzle of oil, vegan feta cheese, and freshly chopped chives as garnish.
In this post:
Why readers love this recipe
“Made this for guests yesterday. Four of us ate nearly the whole bowl and loved every bite. Something magical happens with those artichokes and kalamatas. Thanks for a great keeper recipe.” – Lizzie
Ingredients
Here are the ingredients you will need to make this recipe.
Chickpeas: They are also known as garbanzo beans.
You’ll need canned chickpeas + some of the liquid in the can (called aquafaba). If you’re using homemade chickpeas, use some of the cooking liquid.
Artichoke hearts: Use canned or jarred artichoke hearts, which have been packed in water. In a pinch, they can be replaced with oil-packed artichoke hearts.
Kalamata olives: They make up the major flavor profile of this dip. Be sure to grab pitted olives for easiest use.
Kalamata can be replaced in all or in part with any type of olives that you enjoy. Castelvetrano would be especially delicious here!
Garlic: Garlic adds bite to this spread. If you’re not a fan of raw garlic, replace it with ⅛ teaspoon garlic powder.
Lemon juice: A bit of acid balances the salty olives. Freshly squeezed lemon juice offers the best flavor.
Tahini: Tahini is similar to peanut butter. But it's made with sesame seeds instead of peanuts. It adds some lustrous fat, which makes hummus so addictive.
Look for tahini in the Mediterranean section or health market of most grocery stores. You can also find it online. My favorite brands are Soom and Seed + Mill.
Salt: A pinch of salt brings it all together.
Optional garnishes: A drizzle of extra virgin olive oil, handful of chives, and/or vegan feta cheese make inviting garnishes.
My homemade feta is made with almonds, and I always keep a batch on hand. (It freezes beautifully!)
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Put the following into a food processor or blender:
- Chickpeas
- Aquafaba (liquid from can of chickpeas)
- Artichoke hearts
- Kalamata olives
- Garlic
- Lemon juice
- Tahini
- Salt
Put the hummus into a bowl.
Then add any of these optional garnishes:
- A drizzle of extra virgin olive oil
- A handful of freshly chopped chives
- A sprinkling of vegan feta cheese
Serving ideas
Serve kalamata olive hummus with any of the following:
- Homemade pita chips (or store-bought)
- Toasted crostini or warm bread
- Add it to a veggie platter
- Spread it onto a bagel sandwich
- Roll it into a tortilla pinwheel
Storage instructions
Store olive hummus in a covered container in the refrigerator. It will keep for about 4 days.
I don’t recommend freezing it.
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If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Kalamata olive hummus with artichokes
Ingredients
- 1 (15-ounce) can chickpeas drained (Reserve liquid for recipe)
- 1 Tablespoon aquafaba liquid from a can of chickpeas
- 3 artichoke hearts drained from a water-packed can or jar
- ½ cup pitted kalamata olives drained
- 1 to 2 cloves garlic depending on your preferences and the size of cloves, chopped
- 1 ½ Tablespoons lemon juice freshly-squeezed
- 2 Tablespoons tahini
- Pinch of salt
- Drizzle of extra virgin olive oil optional
- Handful of chives freshly chopped, optional
- Sprinkling of vegan feta cheese optional
Instructions
- In a food processor or blender, blend the chickpeas, aquafaba, artichoke hearts, olives, garlic, lemon juice, and tahini. Stop to scrape down the sides once or twice, as needed. Taste for salt and add as needed.
- Once the hummus is entirely smooth, move to a serving dish. If using, drizzle with extra virgin olive oil, a handful of freshly chopped chives, and a sprinkling of vegan feta cheese. Serve with crackers or crusty bread. Or use it as a dip with carrot and celery sticks.
Notes
Nutrition
Content, recipe, and photos updated June 2020. Originally posted July 2012.
Dorri
I’ve been making my own hummus for a bit now, and this is my favorite to date. I prepared it according to the written recipe other than using chick peas that I cooked in my pressure cooker as opposed to using the canned variety. Before serving, I topped it with a dollop of tapenade and it was fabulous!
Cadry Nelson
I’m so tickled that this hummus recipe is your favorite to date! That’s great to hear. Thanks for sharing the tweaks you made. Sounds delicious!
Gina
This recipe is perfection! Thanks.
Cadry
I’m so glad you enjoyed it, Gina!
Don Gallagher
This hummus is really yummy. My wife is an especially big fan of kalamata olives, so she was really glad when I found this recipe and made it. But hey, I love it too. Thanks Cadry.
Cadry
I’m so glad to hear it, Don. Like your wife, I’m a huge fan of kalamata olives too. (All olives, really.) Thanks for letting me know you both enjoyed it!
Lizzie
Looks great! But is the tahini absolutely necessary? It comes only in HUGE bottles where we live + it’s really expensive. Strange though it may sound, I’m going to use about a teaspoon peanut butter instead, which I often do with hummus. With all the other flavors happening, it should not be a disaster.
Cadry
Hi, Lizzie!
No, the tahini isn’t absolutely necessary. In fact, it’s kind of funny that you mentioned it, because I just revisited this recipe to take updated photos. (The original ones from 2012 needed some love.) While I was doing that, I decided to update the recipe as well. The original version of this recipe actually did not include tahini. The tahini rounds out the flavor a little and gives some body. However, there’s so much going on with the olives, it’s not a must. If the hummus needs additional creaminess without the tahini, you could always add more aquafaba. (Maybe about a tablespoon?)
I used to use peanut butter in hummus often too. So I don’t think that sounds strange at all! Let me know how it goes. 😀
Lizzie
Hi Cadry:
Made this for guests yesterday. Four of us ate nearly the whole bowl and loved every bite. Something magical happens with those artichokes and kalamatas. Thanks for a great keeper recipe.
Cadry
I’m so glad to hear that, Lizzie! I can’t stay out of it when I make a batch either. I’m thrilled that you and your guests enjoyed it!
Lizzie
Make this y’all, just make it.
Deborah Gesaman
Oh my goodness – my mouth is watering so much right now that I’m going to look like a drooling fool! I am going to the store at lunchtime and get all of the ingredients. Thank you!
Cadry
Excellent! I hope you enjoyed it, Deborah. It’s still a big favorite around here!
Sarah
I have made this before and I am going to make it again today. This is a good version of hummus for the no-queso quesadillas. This time I am going to change up your directions and use the same ingredients. Garlic with lemon juice first to liquefy garlic. Garbanzo beans 2nd. And the rest of the ingredients last to keep them a little chunkier. Basically turn it into hummus. Love these ingredients. Especially olives.
Cadry
It’s funny that you say that! I used this pate in no-queso quesadillas all week last week for breakfast. Thanks for sharing your tips!
glutenfreehappytummy
oh yum! this looks OUTRAGEOUS! i could go for a bowl right now!
Cadry
Thanks, GFHT! I could go for a bowl of it too. I’m on my way to the store to replenish my olive supply! 🙂
Kristy
I love the idea of Vegan Good Mail Day! Or Vegan I-Found-Street-Parking-Right-Outside-My-House Day! I am going to have a ton of fun with this new phrase.
And this pate, holy heavens! I don’t buy artichoke hearts nearly enough. I need to get some and try this out- it would be a great break from all of the hummus we consume in this house (and we won’t go through chickpea withdrawls!).
Cadry
Vegan-I-Found-Street-Parking-Right-Outside-My-House Day is something that can only truly be appreciated in a big city! It’s like Vegan-No-Traffic-On-the-405 Day! 🙂
I definitely want no part in you suffering chickpea withdrawals. It’s a necessity to keep those at constant, safe levels! 😉
jneclaiborne
Yum! I want to try this. I don’t use artichokes or olives often enough. My dad loves both; I’ll have to send him the recipe.
Cadry
Excellent! If he tries it, I hope he likes it!
Kristen
Oh this looks so good! I must make 😉
Cadry
Excellent! I hope you like it, Kristen!
Caitlin
usually vegan “pates” are FULL of oil. but this isn’t! it looks SO GOOD, cadry, and i need to make this because i love 1. olives 2. artichokes, and 3. chickpeas.
funny story about me and olives- on the last night of me and dayv’s honeymoon in greece, there was NOTHING on the dinner menu i could get that was vegan. so i ate a gigantic bowl of olives for dinner(an appetizer they made bigger for me). i’m not gonna lie, it was amazing 😉
Cadry
If you love olives, you will love this. It may transport you to your honeymoon, because it is olive-central. Your honeymoon situation is definitely a bad news/good news scenario. Bad news: your meal is a bowl of olives for dinner. Good news: your meal is a bowl of olives for dinner!