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If you’re an olive lover like I am, 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.
When something is addictively good, I often hear folks on vegan blogs refer to it as vegan crack. The food in question is so mind-blowingly tasty, one is not enough, two is not enough, and so on and so forth.
But when I think about it, when a food is entirely craveable, it’s actually the polar opposite of vegan crack.
I should mention, first of all, that crack is actually vegan. It’s made of water, baking soda, and cocaine, which comes from the coca plant. (Yes, I just Googled the ingredients in crack. Please don’t come after me, Feds.)
So vegan crack is actually… crack.
Even putting that aside, I’ve had a tremendously easy time avoiding crack. It will likely come as no surprise to you, but I’ve never tried crack. Ever. And I feel I can safely say that for as long as I live, I will never try crack.
So if something is “vegan crack,” shouldn’t that mean that it’s something I could avoid eating with no troubles at all? Using that definition, my vegan crack would be whole sheets of nori, roasted beets, and bowls full of quinoa.
Okay, yes, I’ve tried those things, but I don’t enjoy any of them, and I could happily avoid them for years. No problems.
If we really want to explore things I could not resist, maybe we should say, “Those salt and pepper potato chips are vegan birthdays! They’re vegan Christmas! They’re vegan trips to Disneyland!”
My vegan birthday/Christmas/Disneyland foods would include garlic sauerkraut, jalapeño slices, olives of any sort, red wine, artichoke hearts, and avocados.
All of those foods have a pungency and deep savory quality that makes me want more and more. They’re foods that I return to and crave. Whether it’s a salad, sandwich, pizza, or whatever, these are things that make anything better.
It reminds me of a piece that Ginny Messina wrote, Is Umami a Secret Ingredient of Vegan Activism. She talks about the how’s and why’s of umami being a quality of food that we crave. (Umami is the fifth sense, and it imparts a savory quality to food that gives depth.)
Messina says, “People who falter on vegan diets because they find themselves craving protein could very well be craving umami—and they might feel like something isn’t quite right without it.” Eating umami gives a gustatory pleasure that makes one feel satisfied by a meal.
When non-vegans think about vegan food, their first thoughts might be of a spinach salad – no cheese, no ranch, no prosciutto. They might think of a blank block of tofu.
If they set out to eat a vegan diet, and it consists of bland with a side of bland, I can see why they’d find it challenging to be satisfied in the long-term. Plus, if the only cue for being done is feeling tired of chewing, that’s a recipe for boredom. (Unlike my earlier posted recipe for crack. You’re welcome.)
When we add an element that gives a punch of flavor and satisfaction, it could just as well be roasted garlic or sauerkraut instead of animal-based cheese. When a salad is topped with a pleasure sensor-tapping, creamy cashew dressing, flavored with tamari, it has richness and body that needn’t come from egg-based mayonnaise.
Kalamata olive hummus with artichokes
This kalamata olive hummus with artichokes is like Vegan Good Mail Day. It’s a spread packed with bold, vibrant flavors. I just want more and more.
(If you run out of things to spread it on, a finger or spoon also works just fine. I tried it that way this morning just to be certain.)
The dense flavors of olives and artichokes pervade every bite with a murmuring of lemon in the background. This is a hummus that pops you in the mouth – in a good way.
Kalamata olive hummus is wonderful as a dip with toasted pita. Think of it as a protein-packed tapenade. It also would be great as a spread on a bagel sandwich.
This kalamata olive hummus can be made without added oil. However, it does look extra inviting with a little drizzle and garnish of freshly chopped chives.
Kalamata olive hummus with artichokes
Ingredients
- 1 ½ cups chickpeas drained*
- 1 Tablespoon aquafaba liquid from a can of chickpeas
- 3 artichoke hearts drained from a water-packed jar
- ½ cup pitted kalamata olives drained
- 1 - 2 cloves garlic depending on your preferences and the size of cloves, chopped
- 1 1/2 Tablespoons freshly-squeezed lemon juice
- 2 Tablespoons tahini
- Pinch of salt
- Optional toppings: Drizzle of extra virgin olive oil, handful of freshly chopped chives for garnish
Instructions
- In a food processor, 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 and a handful of freshly chopped chives. Serve with crackers or crusty bread, or use it as a dip with carrot and celery sticks.
Notes
Nutrition
Here are more hummus recipes I know you’ll love:
Artichoke crostini with hummus & marinated cashews
Vegan bagel sandwich with hummus & vegetables
Caitlin says
July 13, 2012 at 1:29 pmusually 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 says
July 13, 2012 at 1:37 pmIf 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!
Kristen says
July 13, 2012 at 3:02 pmOh this looks so good! I must make 😉
Cadry says
July 13, 2012 at 6:58 pmExcellent! I hope you like it, Kristen!
GiGi says
July 13, 2012 at 4:05 pmPS Olive olives! I had an Aunt Olive 🙁 This is a must try. and one more thing, Crazyboy often calls me cracksister. Yesterday I purchased the most expensive jeans I’ve ever bought so he won’t be calling me that much longer. great post. I’ve been reading along but I just haven’t commented.
Cadry says
July 13, 2012 at 7:02 pmI’m sorry to hear about your Aunt Olive. 🙁 Let me know if you try the pate. Its addictive qualities have been calling me all week! Good luck with the new jeans, CS! 🙂
Somer says
July 13, 2012 at 4:06 pmYour a girl after my own heart. And that is totally vegan crack. Pure worship!
Cadry says
July 13, 2012 at 7:04 pmOlive lovers unite! I hope you enjoy it, Somer!
GiGI says
July 13, 2012 at 4:01 pmI hardly ever say this to anybody, but um were we separated at birth? The spinning tea cup is perfect for the drug induced post. ( I don’t mean you were drug induced…oh never mind) You crack me up!!!
Cadry says
July 13, 2012 at 7:01 pmThanks, Gigi! We’re definitely two peas in a pod My mom claims she’s never been to New York, but that’s exactly what she’d say, isn’t it?
wingraclaire says
July 13, 2012 at 9:02 pmThanks for re-defining the superlative! I’m looking forward to having a vegan Chanukah experience with this pate!!!
Cadry says
July 15, 2012 at 10:31 amIt’s Vegan Chanukah for sure! 🙂
Richa@HobbyandMore says
July 13, 2012 at 10:06 pmi agree.. this is has to be made! and i bet with the title you are getting soem good hits from searches for crack recipe 😉
Cadry says
July 15, 2012 at 10:33 amI hope the searchers won’t be too disappointed when they end up with a spread for crack-ers! 🙂
jneclaiborne says
July 14, 2012 at 5:01 pmYum! 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 says
July 15, 2012 at 10:33 amExcellent! If he tries it, I hope he likes it!
Kristy says
July 16, 2012 at 2:59 pmI 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 says
July 23, 2012 at 10:10 amVegan-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! 😉
Mel says
July 16, 2012 at 5:39 pmThis sounds amazing! When vegan recipes are called pate it usually turns me off however I love all of the ingredients in this and am sure it would be like crack for me too (not that I know about the real stuff). I must try this!
Cadry says
July 23, 2012 at 10:11 amCheck it out when you get a chance! If you’re an olive and artichoke lover, you’re sure to love it.
glutenfreehappytummy says
July 16, 2012 at 8:03 pmoh yum! this looks OUTRAGEOUS! i could go for a bowl right now!
Cadry says
July 23, 2012 at 10:12 amThanks, GFHT! I could go for a bowl of it too. I’m on my way to the store to replenish my olive supply! 🙂
GiGi says
July 22, 2012 at 2:16 pmAs for our mom hmmm. New York was just a layover…I’m going to be kicked off this blog aren’t I.
CS…I want to have partay with the pate. I’ll let you know when I try it!
Cadry says
July 22, 2012 at 2:39 pmIt’s a good thing that our mom doesn’t read this blog. You’d be grounded for sure! Do try the pate when you get a chance. I’m planning on making it for the fourth time in a week and a half long period!
Sarah says
November 11, 2013 at 10:49 amI 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 says
November 11, 2013 at 10:54 amIt’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!
lili says
November 12, 2013 at 8:02 pmCan this be done without the olive oil or what would you replace the oil with?
Cadry says
November 12, 2013 at 8:16 pmAbsolutely. I make it without oil often. Just omit it. There’s not much of it there, and so you shouldn’t have to replace it with anything. However, if you feel it is too dry, just add a tablespoon of water.
Deborah Gesaman says
April 7, 2014 at 8:22 amOh 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 says
April 8, 2014 at 8:10 amExcellent! I hope you enjoyed it, Deborah. It’s still a big favorite around here!
Lizzie says
April 10, 2017 at 11:59 amLooks 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 says
April 10, 2017 at 12:17 pmHi, 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 says
April 17, 2017 at 9:57 amHi 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 says
April 17, 2017 at 9:58 amI’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 says
April 18, 2017 at 11:43 amMake this y’all, just make it.
Don Gallagher says
September 8, 2018 at 7:57 amThis 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 says
September 8, 2018 at 6:04 pmI’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!