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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5 from 5 votes

Kalamata olive hummus with artichokes

The dense flavors of olives and artichokes pervade every bite with a murmuring of lemon in the background. Serve with pita, crackers, or fresh vegetables for dipping. Makes approximately 2 cups of hummus.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mediterranean, Vegan
Keyword: dip, snack, spread
Servings: 8 people
Calories: 103kcal
Author: Cadry Nelson


  • 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


  • 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.


*Be sure to save the liquid from the can to use in the recipe (aquafaba).


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