Olive Hummus Recipe without Tahini

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This olive hummus recipe is bright and savory, creamy and salty. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast.

A great vegetarian party appetizer recipe that everyone will love… especially olive lovers! No tahini needed to make this simple olive hummus.

This Olive Hummus Recipe Without Tahini Is

• Bright
• Loaded with Flavor
• Earthy
• Briny
• Garlicky
• Ready in 5 Minutes
• Vegan, Gluten Free, and SO Yummy

Use Canned Chickpeas OR Cook From Scratch

This olive hummus without tahini is great because you can use either canned chickpeas, or cook them from scratch.

I usually use my Instant Pot to make perfectly cooked chickpeas (no soaking required!) which are ready in 35 minutes. If you are using canned, make sure to get a “no salt added” variety to cut down on the sodium!

What’s In This Olive Hummus Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Kalamata Olives: make sure they are pitted! I love the rich briny flavor of these herby kalamata olives, which have a purple hue and a really nice flavor.
• Green Olives with Pimento: classic green olives have a great color and delicious earthy flavor – I like using green olive with pimento, which are great for recipes that need just a few olives.
• Extra virgin olive oil
• Fresh garlic cloves
• No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Smoked Paprika: give an additional depth of flavor to the hummus.
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
• Lemon

Pantry Appetizers: Olive Hummus without Tahini

This creamy olive hummus without tahini is a fantastic pantry-staple appetizer! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

Easy Chickpea Dip Anytime

This recipe calls for chickpeas aka garbanzo beans. This are one of my favorite beans – packed with plant-based protein, and are high in fiber! I’d recommend using a no-salt-added variety to keep the overall sodium content down, so you can control how much sodium is in the dish. Canned chickpeas taste great, so if you are using canned chickpeas, just watch the sodium or added salt content.

I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!

How Do I Make 3 Olive Dip Hummus with Chopped Olives?

1. Add all ingredients to a food processor.
2. Pulse on low and increase speed. Blend until hummus is a smooth consistency.
3. Top hummus with an extra drizzle of olive oil, chopped olives, and a sprinkle of smoked paprika.
4. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.

More Heathy Chickpea Recipes We Love!

Vegan Chopped Chickpea Salad (Gluten Free, Vegan, Dairy Free)

Vegan Avocado Chickpea Salad (Gluten Free, Pantry Staple)

Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)

Creamy Coconut Chickpea Curry (Vegan, Gluten Free, Dairy Free)

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

Share This Easy Olive Hummus Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Olive Hummus Recipe Without Tahini

By Kelly Jensen

This olive hummus recipe is smoky and briney, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast – made without tahini.  It's vegan, gluten free, and SO yummy!

5 from 9 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dip, Snack

Cuisine American, Mediterranean

Servings 6 servings

Calories 82 kcal

Equipment

• ▢
  Food Processor

Ingredients

  

1x2x3x

• ▢ 1/2 cup kalamata olives pitted, plus extra for garnish
• ▢ 1/2 cup green olives with pimento pitted, plus extra for garnish
• ▢ 2 tablespoon extra virgin olive oil plus extra for garnish
• ▢ 2 14 ounce can chickpeas save the canning liquid
• ▢ 3 cloves garlic
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/4 teaspoon Crushed Red Pepper Flakes
• ▢ 1 lemon juiced

Cook ModePrevent your screen from going dark

Instructions

 

• Add all of the ingredients to a food processor or high speed blender. Add 1 tablespoon of the chickpea canning liquid, save the rest.
• Pulse on low and increase speed.  Blend until hummus is a smooth consistency. If your hummus is too thick, add another tablespoon of the chickpea canning liquid at a time until it's smooth and creamy.
• Top hummus with an extra drizzle of olive oil and chopped olives. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.

Nutrition

Calories: 82kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 353mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 199IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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