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    You are here: Home / Appetizer / Kalamata Olive Hummus Recipe

    Kalamata Olive Hummus Recipe

    Published: April 3, 2023. Last Updated: April 3, 2023 by: Ligia Lugo

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    Two photos one above the other with rich kalamata olive hummus in a white handled bowl with pretzel rods on the side.
    Best Kalamata Hummus is an overhead photo and looking down at piled high hummus in a flat handled bowl and drizzled with extra virgin olive oil and fresh herbs

    Best Kalamata Hummus is a boldly flavorful hummus that will be a fantastic addition to your recipe box. So easy too. Just combine and blend. Great with veggies, crackers, pita triangles and more.


    You know how fun it is having a party (or attending) and there is a casual spread that is laid out buffet style? Dips, appetizers, salads, sandwiches, and dessert?

    Well, it must be a holiday!

    Today I am going to help add to the dip section. Best Kalamata Hummus will be different from all the other dips and it will go with all of the crackers and crudities.

    Besides being a great dip - classic hummus can be switched up in so many ways. I am still running across new recipes all the time. This time around kalamata olives are being added.

     

    Best kalamata hummus ready 16

    Even though I have made this hummus many times before this time I am giving you the quickest version and at no loss in taste.

    Kalamata is one of my favorite olives. It has a bold tang that really adds a nice Mediterranean touch. Traditionally I have seen them as a tapenade and, believe me, that is good too.

    The simplicity of this recipe has developed as I have made it over the years.

    This kalamata hummus is worthy to be on your new favorite's list.  It’s:

    • Super flavorful
    • Savory
    • High of protein
    • Mega healthy
    • Satisfying
    • Seriously delicious

    I use to make it in steps. This first, and then that, and then drizzle the olive oil in at the very last. I've found out that all that really isn't necessary.

    Now, everything into the processor at once and blend.

    It's that easy. I said it takes 10 minutes but that might even include the cleanup. Just kidding about that but it is fast.

    My husband's favorite chip/cracker/dipper at the moment are pretzel rods. He says they hold lots of dip without wiping out the whole bowl. So polite, he is.

    I'm trying to figure out if you were attracted to this recipe because it's a dip or hummus, or for the kalamata olives. I want to tell you about something else I made and I'm hoping to get it right.

    You can freeze this hummus recipe and the Chipotle Artichoke one too but I really don't think you're going to have any leftover. Ever.

    📋 Recipe

    Best kalamata hummus ready 13

    Best Kalamata Hummus

    Ligia Lugo
    Best Kalamata Hummus is a boldly flavorful hummus that will be a fantastic addition to your recipe box.
    4.41 from 22 votes
    Print Pin Recipe Save Saved
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer
    Cuisine Dip
    Servings 5 servings
    Calories 285 kcal

    Ingredients
      

    • 15 ounces chickpeas can, drained
    • ½ cup kalamata olives rinsed and pitted, you can also find them already pitted
    • ¼ cup lemon juice fresh
    • ¼ cup tahini
    • 2 cloves garlic peeled
    • 1 teaspoon ground cumin
    • ¼ teaspoon sea salt
    • dash black pepper
    • 2 tablespoons extra-virgin olive oil

    Instructions
     

    • Combine all ingredients in a food processor and process until smooth.
      Kalamata hummus combine all ingredients processor
    • You can add 2 more tablespoons olive oil is you would like it thinner.
      Kalamata hummus tablespoons olive oil

    Video

    Notes

    Makes 3 cups
     

    Nutrition

    Serving: 4ouncesCalories: 285kcalCarbohydrates: 27gProtein: 9gFat: 16gSaturated Fat: 2gSodium: 337mgPotassium: 322mgFiber: 7gSugar: 4gVitamin A: 75IUVitamin C: 6.7mgCalcium: 72mgIron: 3.3mg
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Ginny McMeans

      September 29, 2016 at 8:52 am

      Hi Kathy, I can't believe I left that off the post 🙂 Note to self - must add! It will keep in the fridge 4 days (I am strict with my storage and like to be extra careful). This hummus will freeze beautifully and for best quality up the 3 months. After defrosted just stir and eat.

    2. charley

      July 13, 2017 at 8:41 am

      If I were wanting to use dried chichpeas with this how much would I use?

    3. Ginny McMeans

      July 13, 2017 at 1:37 pm

      Chickpeas tripe in size (at least) when cooked so I would guess you would need 5 ounces dried. Maybe a bit more than 1/2 cup Charley.

    4. Bintu - Recipes From A Pantry

      August 16, 2017 at 1:29 am

      5 stars
      I've never really thought of adding olives to hummus but this version looks delicious and olives are so good for you too

    5. Amy | The Cook Report

      August 16, 2017 at 1:42 am

      5 stars
      A combination of two of my absolute favourite foods, this is like heaven!

    6. Pam Greer

      August 16, 2017 at 3:59 am

      I love this. My husband takes his lunch to work, and he loves bringing hummus!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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