This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
If you’re an olive fan, this tahini-free Green Olive and Pimento Hummus will quickly become your new favorite dip! A perfect vegan party appetizer or snack that’s full of flavor and easy to make.
Olive hummus…I mean…I LOVE hummus, don’t you? LOL
Sorry, but I just couldn’t help myself. 😉
I also couldn’t help myself from eating this hummus right out of the bowl. Why? Because olives…that’s why.
Not only do I LOVE hummus, but I also LOVE olives. I love all kinds of olives….Kalamata, Castelvetrano, Alfonso and of course, Manzanilla, especially when stuffed with pimentos.
So, I thought, “Why not make a hummus with these delicious, salty gems with a sweet surprise in the middle?”
OK, so now it’s been established that I love hummus and I love olives, but one thing I DO NOT love is tahini. Sorry tahini peeps…it’s just not my thang.
What about Bob? I mean…tahini…what about tahini?
You know the saying: “There are two types of people in this world: Those who like tahini and those who don’t.”
Or maybe it’s Neil Diamond…
Whatever!
I have three words: Best. Movie. Ever.
Anyway, just as Bob wasn’t a Neil Diamond person, I’m not a “tahini person.” Therefore, you’ll notice that all my hummus recipes on the blog are sans tahini.
So, if you’re game for some hummus and some laughs, check out the recipe below and be sure to download What about Bob? today! 😉
How to make tahini-free hummus with pimento-stuffed olives
To start, open up a can of chickpeas, rinse and drain them in a colander and peel off the skins.
To remove the skin from a chickpea, rub it between your pointer finger and thumb and the peel will come off.
Discard skins and add chickpeas to your food processor. Then add olives, olive “juice”, garlic, lemon juice, paprika and salt.
Begin by processing on low, slowly adding olive oil.
Scrape the sides as needed.
Continue to process on high until smooth and no chunks remain.
Transfer to a serving bowl and top with additional sliced pimento-stuffed green olives and paprika if desired.
Did you enjoy this Green Olive and Pimento Hummus? Olive to know what you think!
Oops, I did it again! 😉
And, if you’re not a “tahini person” either, you might also enjoy our basic hummus without tahini.
Green Olive and Pimento Hummus
Ingredients
- 1 (15 oz.) can no salt added chickpeas / garbanzo beans (drained and rinsed with skins removed, if desired)
- 2/3 cup whole pimento-stuffed green olives
- 1 tablespoon jarred olive liquid
- 1 clove garlic (chopped)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- Sliced pimento-stuffed green olives for garnish (optional)
- Additional paprika for garnish (optional)
Instructions
- Add chickpeas, olives, jarred olive liquid, garlic, lemon juice, 1/2 teaspoon paprika and salt to the bowl of a food processor.
- Begin processing on low speed.
- While processing, slowly add the olive oil.
- 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.
- Garnish with sliced olives and additional paprika, if desired, before serving.
Suggested Equipment/Tools
Notes
Nutrition
This post originally appeared on Watch Learn Eat on November 16, 2015. 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.
Oh man, I haven’t seen that movie in years! In fact, I think I was in high school the last time I saw it. It’s been a while to say the least. 🙂 But this hummus? I won’t be able to wait years to try it. I love hummus, and I love olives! This sounds like an excellent appetizer/late afternoon snack. I’ve been so hungry about 5pm lately (thanks a lot, holiday feasting), and a batch of this hummus might need to be in my future!
LOL 🙂 Thanks David! I hope you enjoy the hummus! 🙂
I love both hummus and olives too although my favourite olives are taggiasca from Liguria! I can imagine how good olives and hummus taste together. Love new dip recipes so looking forward to trying this!
Thanks Jacqueline! Taggiasca olives are awesome too! I love them all! 🙂 Hope you enjoy!
Came across this recipe at just the right time. I am making my grocery list for Superbowl Sunday and I am adding this to my list.
Awesome Jacque! Hope you enjoy! 🙂
What a great twist on traditional hummus. I don’t have an issue with tahini (can’t really taste it when it’s processed with the beans, but I like the idea of the briny olives for a different flavor.
Thank you Lisa! The olives definitely create a nice flavor. 🙂
This sounds like my kind of hummus! Perfect for snacking any time!
Thanks so much, Tayler! 🙂
So tasty and flavorful! Love this easy snack recipe!
So tasty! Thanks Kim! 🙂
going to try this -and add it too my pickle- greek olive- avocado ones bought a jar of green olives just to use for this.
we love hummus in our house with or with out than.
Thanks Ydelle! We love our hummus too! Hope you enjoy! Have a great day! 🙂