Description
Creamy, bold, and plant-based—this kalamata olive hummus brings a Mediterranean twist to a beloved classic. Perfect for dipping, spreading, or adding to meals.
Ingredients
Cooked or canned chickpeas (drained & rinsed) – 1 ½ cups
Kalamata olives (pitted) – ½ cup
Tahini (stirred well) – ¼ cup
Fresh lemon juice – 3 tbsp
Garlic (minced) – 1 clove
Cold water – 2–4 tbsp
Sea salt – To taste
Instructions
1. In a food processor, blend chickpeas, kalamata olives, lemon juice, garlic, and tahini until chunky.
2. Scrape down the sides, then blend again while drizzling in cold water until creamy.
3. Taste and adjust: add salt, lemon juice, or water as needed.
4. Transfer to a bowl, drizzle with olive oil, and garnish with chopped kalamata olives and feta.
Notes
Peel chickpeas before blending for extra creaminess.
Swap tahini with sunflower seed butter for a nut-free version.
Add sun-dried tomatoes for deeper umami.
Serve with pita chips, on toast, or in wraps.
- Prep Time: 7 minutes
- Cook Time: None
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 100
- Sugar: <1g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: hummus, kalamata, olives, vegan, Mediterranean, dip