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.
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!)
How to make olive hummus
Put the following into a food processor or blender:
- Aquafaba (liquid from can of chickpeas)
- Artichoke hearts
- Kalamata olives
- Lemon juice
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
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
More hummus recipes I know you’ll love
- Easy hummus recipe
- Pizza-flavored sun-dried tomato hummus
- Buffalo hummus with vegan blue cheese dressing
Kalamata olive hummus with artichokes
- 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 ½ 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
- 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.
Content, recipe, and photos updated June 2020. Originally posted July 2012.