Spicy Olive Hummus

If you love hummus and olives, this recipe is for you! It's allergy-friendly too with no tahini.

{Whenever we make hummus I have to make a HUGE amount because of how much we love it.  I have a Savory Hummus and Pizza Dip / Pizza Hummus recipe that we already adore, but now I am thrilled to have Debra Worth of Worth Cooking‘s spicy hummus recipe is just perfect since we are big olive fans too — what a treat! I can't wait to dip our Green Bean Chips or Focaccia Flax Bread in this!}

As far as I am concerned you can rarely go wrong with hummus. I say rarely just because we are going to be going on GAPS soon and I know I will have to give it up, but for now we are enjoying this delicious, frugal, and healthy dip.

My husband is a little less convinced that hummus is what makes the world go round. He won't even eat a big bowl of it with peppers, cucumber slices, gluten-free flatbread, or even occasionally a spoon for breakfast like the rest of his “normal” family.

No, he has to take a little more convincing to jump onto the hummus wagon.

While he has been known to enjoy a good classic hummus, he prefers flavored hummus. Since I have the attention of a 1 year old when it comes to making the same thing over and over and over again (why did I get into recipe developing?) I am all for flavoring it according to my whim.

Olive Hummus Left

Case in point, this was supposed to just be an olive hummus, but I had to make it spicy olive hummus. If I were making it for our entire family I would simply leave out the cayenne. But, it was a fun experiment that lead to delicious results. Olives are something both Mark and I thoroughly enjoy, and the heat level was perfect for us. Mark told me about 20 times it was delicious then I, with just a twinge of guilt, took the entire bowl to a lady's function.

As well as it was received I was glad there was a bit left over, which he and I were able to enjoy as a light night snack after the kids went to bed. We actually had it with pita, but I think I even prefer the nature's “scoops” that I originally served it with. Sweet peppers cut in half and seeded add a fresh crisp as well as nutrition.

It is an incredibly easy healthy recipe that I am sure you will love.

If you love hummus and olives, this recipe is for you! It's allergy-friendly too with no tahini.

Please note, there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

5.0 from 1 reviews
Spicy Olive Hummus
 
Recipe type: Dip
Cuisine: allergy-friendly, vegan, seed-free
Prep time:
Cook time:
Total time:
 
If you love hummus and olives, this recipe is for you! It's allergy-friendly too with no tahini.
Ingredients
  • 2 cups chickpeas (preferably home cooked and de-gassed)
  • 20 high quality kalamata olives OR 6oz canned olives + few more chopped for topping if desired*
  • ¼ cup tahini** (optional, but see notes)
  • Juice of 2 good size lemons
  • 3 cloves garlic, minced
  • 1½ teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon cayenne (omit for mild, increase for spicier)
  • 1+ teaspoon real salt like this one (plus more if needed, omit if using canned or salted chickpeas)
  • ½ cup good quality, tasty, olive oil + more for topping
  • Chopped cilantro or parsley for topping, optional
Instructions
  1. If using canned chickpeas rinse and drain.
  2. You can peel the chickpeas according to the directions in the video below, which leads to an incredibly creamy texture, but I did not this time.
  3. Blend chickpeas, olives, tahini, garlic, spices, and lemon juice together.
  4. Blend in the olive oil, be careful not to over blend. Olive oil will go from fruity to bitter if over blended.
  5. Taste and add salt as needed. If using the kalamata olives and canned chickpeas you might not need to add any. If not using canned olives start with about 1 teaspoon and increase from there. Just be careful to not over blend the salt in to keep the olive oil sweet. I used 1 about 1½ teaspoon salts this time, but the olives I was using were not as salty as I am used to. Salt levels will depend on taste, olives, if you are using tahini (more bulk) and if you use canned chickpeas.
  6. Put the hummus in a bowl and if desired top with chopped cilantro or parsley, chopped olives, and a drizzle of olive oil if desired.
Notes
*I much prefer the kalamata olives, but I did not have them this time so used canned, which worked if not idea.
**If leaving this out you will probably want to add a bit more liquid (olive oil, lemon juice, or even a bit of water) to get a softer texture.

 

Here is How to Peel Chickpeas, in case you are up for the extra work in order to have the creamiest hummus ever.

Serve with veggie strips, chips, veggie chips, flat bread, focaccia bread, or eat by the spoon :).

Do you like hummus as much as we do?

Debra Worth - writer at Whole New MomDebra Worth is first and foremost a daughter of the King of kings. She lives in mid-Missouri with her husband of five years and three young children. Debra has a passion for cooking healthy foods and is author of Much Ado About Chicken and co-author of The Veggie Book. She blogs about healthy allergen friendly foods at her blog, Worth Cooking. You can also follow her on Facebook and Instagram.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. I’ve made this twice already. SO GOOD. I omit the tahini (allergic) and use either water or olive brine (not an entire 1/4 c).

  2. Thomas Nelson says:

    Tahini can be expensive, at least where I live. Creamy peanut butter can be used as a substitute. I have used that many times in hummus recipes.

  3. Oh, my goodness! That looks amazing! Pinned.

  4. I love hummus. The addition of olives sounds delicious! Can’t wait to try it.

  5. Perfect timing my friend. I needed another appetizer for my Thanksgiving menu!

  6. We love hummus, and I know the kids would love this! Perfect for all those holiday snacking tables!

  7. Susan Wheeler says:

    The tip alone is gold. Wow!

  8. You have an ** in this recipe, but what does it refer to “If leaving this out…” ? 😉 Thanks!

  9. I can’t wait to try this!!! ? hummus!!!
    ~Tess

  10. Joanne Peterson says:

    This hummus looks wonderful! I love hummus, and in the past whenever I was at a middle eastern restaurant, I would order either hummus or falafel. I make just a basic recipe at home, but this recipe for hummus, I will have to try because we like all of the ingredients. Thank you for the recipe!