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Olive Hummus Recipe Without Tahini

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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Dip, Snack
Cuisine American, Mediterranean
Servings 6 servings
Calories 82 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1/2 cup kalamata olives pitted, plus extra for garnish
  • 1/2 cup green olives with pimento pitted, plus extra for garnish
  • 2 tablespoon olive oil plus extra for garnish
  • 2 14 ounce can No-Salt-Added Chickpeas save the canning liquid
  • 3 cloves garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 lemon juiced

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
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