Olive Hummus

A bowl of hummus topped with green olives and red pepper flakes.

This creamy olive hummus blends Castelvetrano olives with goat cheese, tahini, lemon, and garlic, then gets a warm olive topping with cumin seeds and chili flakes. Bring the pita. You’ll want to scoop up every last bit.

Course Appetizer

Cuisine Mediterranean-Inspired

Keyword hummus, olives

Prep Time 10

Cook Time 5

Total Time 15

Servings -6 people

Calories 226kcal

Author Maria Koutsogiannis

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

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.

Nutrition