Green Olive and Pimento Hummus [Gluten-Free, Vegan, Tahini-Free]

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If you’re an olive fan, this tahini-free Green Olive and Pimento Hummus will quickly become your new favorite dip.

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. 

Print

5 from 1 vote

Green Olive and Pimento Hummus

If you're an olive fan, this tahini-free Green Olive and Pimento Hummus will quickly become your new favorite dip.

Course Appetizer, Snack

Cuisine American

Keyword chickpeas, dip, gluten free, hummus, olives, vegan, vegetarian

Prep Time 10 minutes

Total Time 10 minutes

Servings 5

Calories 220kcal

Author Sherri Hall

Equipment

• Food Processor

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.

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

*Please note that jarred olive liquid and additional olives for garnish as well as paprika for garnish were not included in the nutrition calculation.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Fiber: 5g

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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.