If you're an olive fan, this green olive hummus will quickly become your new favorite dip! A perfect party appetizer or snack, this tahini-free hummus with pimento-stuffed green olives is full of flavor and easy to make.Jump to Recipe
Olive hummus...I mean...I LOVE hummus, don’t you?
And this particular hummus just happens to feature one of my favorite olives...the pimento stuffed green olive.
These salty gems with a sweet surprise in the middle are the perfect addition to this hummus dip.
One thing you won't find in this recipe; however, is tahini.
Sorry tahini peeps...but I'm just not a fan.
When it's store-bought hummus, I just suck it up and deal with it.
But when I'm making my own hummus at home, I can control the ingredients.
Therefore, you'll notice that all my homemade hummus recipes are sans tahini. 🙂
How to make this green olive hummus - step by step
To get the smoothest hummus without using tahini, the first thing you'll want to do is peel the skins off of the chickpeas.
To remove the skin from a chickpea, rub it between your pointer finger and thumb and the peel will come off.
Repeat the process until all the chickpea skins are removed.
Is it hard? No!
But is it annoying? Yes!
You don't have to do it, but it's totally worth it...trust me. 😉
Discard the skins and add the peeled chickpeas to the bowl of your food processor.
Then add olives, garlic, paprika, lemon juice, jarred olive liquid and salt.
Begin by processing on low, slowly adding olive oil.
Scrape the sides as needed.
Continue to process on high speed until hummus is smooth and no chunks remain.
Refrigerate for 1-2 hours to firm up and infuse the flavors.
Transfer to a serving bowl and top with additional sliced olives and paprika if desired.
I also garnished mine with a drizzling of lemon-infused olive oil.
This hummus pairs perfectly with your favorite crackers (I used Mary's Gone Crackers), tortilla chips, carrot sticks, sliced bell peppers or whatever dipping device you desire. 🙂
Store hummus in an airtight container in the refrigerator for up to 3 days.
More tahini-free hummus recipes
- Basic Hummus Without Tahini
- Avocado Hummus
- Avocado and White Bean Hummus
- Vegan Buffalo Blue Cheese Hummus
Did you enjoy this hummus? Olive to know what you think! 😉
Green Olive and Pimento Hummus
- 1 (15 oz.) can no salt added chickpeas / garbanzo beans (drained and rinsed with skins removed, if desired)
- ⅔ cup whole pimento-stuffed green olives
- 1 tablespoon jarred olive liquid
- 1 clove garlic (chopped)
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ cup olive oil
- Additional pimento-stuffed green olives for garnish (optional)
- Additional paprika for garnish (optional)
- Additional olive oil or lemon-infused olive oil for garnish (optional)
- Add chickpeas, olives, jarred olive liquid, garlic, lemon juice, paprika and salt to the bowl of a food processor.
- Begin processing on low speed. While processing, slowly add the olive oil through the feed tube.
- Process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing.
- Once the hummus has a smooth consistency, refrigerate for 1-2 hours to firm up and infuse the flavors.
- Garnish sliced olives, olive oil and paprika, if desired, before serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
This post originally appeared on Watch Learn Eat on November 16, 2015 and revised on January 7, 2019. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.