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.
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.
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
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
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
Store olive hummus in a covered container in the refrigerator.
It will keep for about 4 days.
I don’t recommend freezing it.
More hummus recipes you’ll love
Kalamata olive hummus with artichokes
- 1 can (15 ounce) 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
- 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.
Content, recipe, and photos updated June 2020. Originally posted July 2012.