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If you love olives as much as I do, you’re going to love this olive hummus! It’s creamy, tangy, a little salty, and packed with the briny flavor of Castelvetrano olives. I’ve blended olives right into the hummus with tahini, goat cheese, lemon, and garlic, then topped it with warm olives tossed in cumin, chili flakes, and lemon peel. It’s the kind of dip you’ll want to scoop up with every last piece of pita bread. Trust me, you won’t want to waste a drop of that flavorful olive oil!
Why You’ll Love This Olive Hummus
- Olives in every layer: They’re blended into the creamy base and served whole on top; the olive flavor runs through each bite you take.
- Tangy goat cheese: It adds richness and tang alongside the tahini and lemon.
- A warm topping: The whole olives and oil give you a contrast to the creaminess of hummus you know and love.
A Few Ingredient Notes
Beans and tahini: These form the dip. Tahini is sesame paste that you’ll find in every hummus recipe. Lemon juice and zest bring brightness to the creamy base.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Goat cheese: The cheese is part of the blended dip, not a sprinkle on top. It brings its own tang, so this version has a different flavor from a plain bean-and-tahini hummus.
Castelvetrano olives: These green Sicilian olives are one of my favorites because they’re buttery, slightly sweet, and not as sharp or bitter as some other olive varieties. They add that delicious briny flavor without completely overpowering the other ingredients. Plus, using them in both the hummus and the warm topping gives you olive in every bite.
Cumin: Ground cumin seasons the dip, while cumin seeds flavor the warm olive oil. Warming the seeds in oil helps carry their aroma through the topping.
Texture and Seasoning Tips
Don’t rush the blending. The secret to a creamy dip is giving everything enough time in the food processor to come together. You want the beans, tahini, goat cheese, and olives to blend into a smooth, creamy mixture rather than leaving you with a chunky bean dip.
Why cold water? Cold water helps loosen the thick tahini and bean mixture so everything can blend together more easily. The goal is a smooth consistency that’s easy to scoop with pita bread but still thick enough to hold the olives on top.
Taste before adding more salt. Olives and goat cheese both contribute salt, and the amount can vary between brands. So make sure you give it a taste test before you add more salt.
What to Serve with Olive Hummus
Serve it with fluffy Greek pita bread or toasted sourdough for scooping. If you’re putting together a larger spread, these Mediterranean mezze ideas give you plenty of ways to fill out the table around it. Mezze spreads are one of my fav ways to host and eat. You get a little bit of everything. It’s the best!
Frequently Asked Questions
This recipe uses pitted Castelvetrano olives, both blended into the dip and in the warm olive topping.
No. This version contains goat cheese, so it isn’t vegan or dairy-free.
The olive topping is served warm over the blended dip. The dip itself isn’t cooked or baked.
Absolutely! This is a great dip to prepare ahead of time, especially if you’re entertaining. Store the hummus in an airtight container in the refrigerator for 3–4 days. Since the olive topping is meant to be served warm, I recommend keeping it separate and preparing it closer to serving time. That way, you can enjoy the contrast between the creamy hummus and the warm olives.
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Ingredients
For the olive dip
- 19 oz can white beans (like cannellini or butter beans) or chickpeas, drained and rinsed
- 3 small garlic cloves
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp extra-virgin olive oil
- 2 tbsp tahini
- 1 tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp ground cumin
- ¼ tsp chili flakes
- ¼ cup plain goat cheese
- ½ cup pitted Castelvetrano olives
- 2 small ice cubes
- 2 tbsp cold water
For the dip topping (warmed)
- 1 tbsp extra-virgin olive oil
- ¼ tsp cumin seeds
- ¾ cup pitted Castelvetrano olives
- ¼ tsp chili flakes
- 2 lemon peel pieces (2 inch pieces)
Serve with
- Fluffy pita bread or toasted sourdough
Instructions
Start Cooking- Make the dip: To a food processor add the drained and rinsed beans, garlic cloves, lemon juice, lemon zest, olive oil, tahini, salt, ground pepper, ground cumin and chili flakes. Blend on high until smooth and very creamy, about 3-4 minutes. Add the goat cheese, pitted olives, two ice cubes and 2 tbsp cold water and blend again on high, until smooth and creamy. Taste and adjust seasoning with more salt and pepper if desired. Set aside.
- Make the warm olives: To a small-medium pot add the olive oil and turn to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels and cook for 3-5 minutes, stirring often, to warm the olives through. Set aside.
- Assemble the dip: Spread the olive hummus in a shallow bowl or on a plate. Make a well in the centre of the dip and spoon in the warm olives (remove the large lemon peel pieces), drizzling any oil from the pot in with the olives. Serve with fluffy pita bread or toasted sourdough and enjoy!
Notes
- This is a great appetizer to make ahead of time or prep as a dip for the week ahead.
- Make a mezze platter including this olive hummus and other Healthy Greek Snacks & Appetizers
- Serve with our Fluffy Greek Pita Bread Recipe
- Store the hummus in the fridge for 3-4 days in an airtight container in the fridge.
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