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Vegan recipes from my kitchen

Kalamata olive hummus with artichokes

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Text overlay: Olive hummus. Hand dipping pita into dip.

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. 

Bowl of olive hummus by non-dairy feta and pita.

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.

Plate with pita by bowl of hummus.

What is tahini?

One essential ingredient in hummus is tahini. Tahini is similar to peanut butter. But it’s made with sesame seeds instead of peanuts.

It adds a muted nuttiness to the dip. And it kind of mellows everything out. It also adds some lustrous fat, which makes hummus so addictive.

You can find tahini in the Mediterranean section or health market of most grocery stores. You can also find it online. (Here is my favorite brand!)

Food processor with chickpeas, olives, and artichoke hearts.

How to make olive hummus

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

Hand dipping pita into kalamata olive hummus.

Get dipping!

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

Hand holding pita bread triangle with olive hummus.

Here are some more hummus recipes I know you’ll love

  • Easy hummus recipe
  • Pizza-flavored sun-dried tomato hummus
  • Buffalo hummus with vegan blue cheese dressing

Bowl of chickpea dip with toasted pita.

Bowl of olive hummus by non-dairy feta and pita.

Kalamata olive hummus with artichokes

Serious olive lovers only, please! This spread is packed to the brim with kalamata olives, artichoke hearts, chickpeas, and garlic. Sprinkle with vegan feta cheese & chives for an eye-catching finish. Serve with pita, crackers, or fresh vegetables for dipping. So much tangy, briny goodness in every bite!
Makes approximately 2 cups of hummus.
5 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean, Vegan
Keyword: dip, snack, spread
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 103kcal
Author: Cadry Nelson

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
  • Drizzle extra virgin olive oil optional
  • Handful chives freshly chopped, optional
  • Sprinkling 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 feta cheese.
    Serve with crackers or crusty bread, or use it as a dip with carrot and celery sticks.

Notes

*Be sure to save the liquid from the can to use in the recipe (aquafaba).
This dip can be made in the food processor or blender. Since it has chunkier ingredients than your typical hummus (olives and artichoke hearts), you'll get a smoother spread by using the blender. However, either will work!

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Sodium: 196mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1.2mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content, recipe, and photos updated June 2020. Originally posted July 2012.

If you are an olive lover, you'll go crazy for this kalamata olive hummus with artichokes. It's great as a dip or sandwich spread. Packed with protein, vegan, and gluten-free. | cadryskitchen.com

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Posted On: June 25, 2020
Comment: Leave a Comment

Comments

  1. Caitlin says

    July 13, 2012 at 1:29 pm

    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 😉

    Reply
    • Cadry says

      July 13, 2012 at 1:37 pm

      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!

      Reply
  2. Kristen says

    July 13, 2012 at 3:02 pm

    Oh this looks so good! I must make 😉

    Reply
    • Cadry says

      July 13, 2012 at 6:58 pm

      Excellent! I hope you like it, Kristen!

      Reply
  3. jneclaiborne says

    July 14, 2012 at 5:01 pm

    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.

    Reply
    • Cadry says

      July 15, 2012 at 10:33 am

      Excellent! If he tries it, I hope he likes it!

      Reply
  4. Kristy says

    July 16, 2012 at 2:59 pm

    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!).

    Reply
    • Cadry says

      July 23, 2012 at 10:10 am

      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! 😉

      Reply
  5. glutenfreehappytummy says

    July 16, 2012 at 8:03 pm

    oh yum! this looks OUTRAGEOUS! i could go for a bowl right now!

    Reply
    • Cadry says

      July 23, 2012 at 10:12 am

      Thanks, GFHT! I could go for a bowl of it too. I’m on my way to the store to replenish my olive supply! 🙂

      Reply
  6. Sarah says

    November 11, 2013 at 10:49 am

    5 stars
    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.

    Reply
    • Cadry says

      November 11, 2013 at 10:54 am

      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!

      Reply
  7. Deborah Gesaman says

    April 7, 2014 at 8:22 am

    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!

    Reply
    • Cadry says

      April 8, 2014 at 8:10 am

      Excellent! I hope you enjoyed it, Deborah. It’s still a big favorite around here!

      Reply
  8. Lizzie says

    April 10, 2017 at 11:59 am

    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.

    Reply
    • Cadry says

      April 10, 2017 at 12:17 pm

      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. 😀

      Reply
      • Lizzie says

        April 17, 2017 at 9:57 am

        5 stars
        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.

        Reply
        • Cadry says

          April 17, 2017 at 9:58 am

          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!

          Reply
          • Lizzie says

            April 18, 2017 at 11:43 am

            Make this y’all, just make it.

            Reply
  9. Don Gallagher says

    September 8, 2018 at 7:57 am

    5 stars
    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.

    Reply
    • Cadry says

      September 8, 2018 at 6:04 pm

      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!

      Reply
  10. Gina says

    June 26, 2020 at 7:29 pm

    5 stars
    This recipe is perfection! Thanks.

    Reply
    • Cadry says

      July 2, 2020 at 2:36 pm

      I’m so glad you enjoyed it, Gina!

      Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

Contact me at cadryskitchen@gmail.com.

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