Kalamata Olive Hummus

Appetizers, Lighter & Healthier

Kalamata Olive Hummus

I had a hummus sandwich for lunch. Again. Half a whole wheat pita, with the inside pocket slathered with a healthy dollup of hummus.

Simple. Fantastic.

Kalamata Olive Hummus

This recipe combines my two current addictions: kalamata olives and hummus and pita. Okay, that’s three. So I’m not the math geek in the relationship.

Kalamata Olive Hummus

A smooth hummus for the kalamata olive fan.


  • 3 Tbsp lemon juice (from 2 lemons)
  • 1/4 cup water
  • 6 Tbsp Tahini
  • 2 Tbsp olive oil
  • 1 15-oz can of chickpeas, drained and rinsed
  • 1/2 to 2/3 cup kalamata olives, pits removed
  • 2 garlic cloves, peeled
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp ground cumin
  • Dash of cayenne


  1. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
  2. Process the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down the bowl.
  3. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
  4. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
  5. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
  6. Eat with fresh pita, cucumber, crackers, red bell pepper strips, or a spoon. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).


Yields: ~2 1/2 cups

Adapted from: Restaurant-Style Hummus

Estimated time: 10 minutes