Get dipping with this olive hummus recipe topped with chopped herbs and olives. It’s a stunning appetizer with fresh veggies and pita.
I’m not sure about you, but I’m a huge fan of hummus. 
I love the earthy texture, the garlic-lemon undertones and really I’m just a fan of the art of dipping. I especially love hummus when it’s loaded with olive pesto. It’s no secret I have always been an olive lover, but when you grind it up with some oregano, parsley and olive oil and douse hummus with it, I am over the moon. I used a similar olive pesto recipe for pasta (check out my Instagram to get the recipe!) and now I want to put it on everything because it’s packed with olive flavor and has that amazing pesto texture. I can eat this stuff with a spoon, you guys.
Let’s be real. I do eat this stuff with a spoon.
The other cool thing about both the hummus and the olive pesto, is it can and should be made in a food processor because it makes life incredibly simple. You can certainly make the pesto by hand in a mortar and pestle, but you don’t have to show off. I already know you’re cool.
ALSO! There are endless dipper possibilities for this Greek olive hummus. Crisp veggies are the ultimate vehicle for dipping because they’re a fun and colorful way to get more veggies in (I’m not judging how much Greek olive hummus you put on each bite). Or you could go with fluffy pita or crackers for that crunch. Or both. This is a no judgement zone.
Click here for the olive topping recipe.
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Greek-Inspired Olive Hummus
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Greek-inspired olive hummus is a creamy, flavorful appetizer topped with olive pesto, fresh herbs, and chopped olives, perfect for dipping with veggies or pita.
Ingredients
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 3 cloves garlic, peeled
- Zest and juice of 1-2 medium lemons
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 1/2 cup olive pesto (see blog post for recipe)
- Chopped fresh herbs (such as oregano and parsley) for garnish
- Chopped olives for garnish
Instructions
- In a food processor, combine the garbanzo beans, tahini, garlic, lemon zest and juice, salt, and pepper.
- Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue processing until the hummus is smooth and creamy.
- Transfer the hummus to a serving bowl and top with olive pesto, chopped fresh herbs, and chopped olives.
- Serve with fresh veggies, pita, or crackers for dipping.
Notes
For a smoother texture, blend the hummus longer. Store leftover hummus in an airtight container in the refrigerator for up to 5 days. You can make the olive pesto by hand using a mortar and pestle if you prefer. Serve with a variety of dippers like fresh veggies, pita, or crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Frequently Asked Questions
What type of olives should I use in this hummus?
For the best flavor, use a mix of Kalamata and green olives, as they provide a nice balance of earthy and briny notes.
Can I make the olive pesto by hand instead of using a food processor?
Yes, you can use a mortar and pestle to make the olive pesto by hand, but using a food processor will save you time and effort.
What can I use as dippers for the Greek olive hummus?
Crisp veggies like carrots and bell peppers, fluffy pita, or crunchy crackers are all great options for dipping.
