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.
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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.
Serving
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. 🙂
Storing
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
Ingredients
- 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)
Instructions
- 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)
Suggested Equipment/Tools
Notes
Nutrition
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.
ydelle
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.
Watch Learn Eat
Thanks Ydelle! We love our hummus too! Hope you enjoy! Have a great day! 🙂
Anne Murphy
Sort of a cross between hummus and tapenade! What a wonderful idea! That would be a wonderful party dip.
Watch Learn Eat
Thanks Anne! 🙂
Yigit @ Swanky Recipes
love your recipe and photography!
Watch Learn Eat
Thank you so much Yigit!
Wajeeha
I love hummus and I want a bowl of this one right now! Is it weird that it's 6 am here and I'm craving hummus after reading your post? Hehe!
Watch Learn Eat
Thanks Wajeeha! That's funny; it's 11 pm here and I just had a scoop that was leftover from tonight's Thanksgiving meal!
Robyn @ Simply Fresh Dinners
Oh what a delicious combination of ingredients, Sherri! I bet this really packs a punch. I'll be adding this to my hummus recipes and I'm off to check out your Buzzfeed post, too. Happy Thanksgiving!
Watch Learn Eat
Thanks Robyn! Happy Thanksgiving to you as well! 🙂
Manal Obieda
Yum...I love hummus and peeling the chick peas must have resulted in a smoother consistency... I like the combination of flavors..
Watch Learn Eat
Thank you Manal! 🙂
Diane
Hummus is a favorite around here. We do not prefer tahini either, the stuffed green olives are a new idea. Must try this!
Watch Learn Eat
Thanks Diane - enjoy! 🙂
Teresa
I love hummus too! With dried tomatoes, olives, plain I don't need anything else on my bread.
Watch Learn Eat
Thanks Teresa! Glad you stopped by! 🙂
Gloria @ Homemade & Yummy
I love hummus....adding olives is such a wonderful idea. You can never go wrong with a great tasting hummus...so many ways to use/eat it....and it tastes so good!!
Watch Learn Eat
Thank you Gloria! 🙂
Dee
This dip left me wanting more. Absolutely loved the flavor.
Watch Learn Eat
Thanks Dee!! 🙂
allie @ Through Her Looking Glass
Hi Sherri - You are the second person I have come across recently who peels the chickpeas to make hummus. Hmmm...I'm guessing it makes it ultra smooth? This looks so delicious. My family's not the biggest fan of olives...I guess that means more for me!
Watch Learn Eat
Thanks Allie! Yes, it does make it more smooth. I've made it both ways and it still comes out great without removing the skins too!