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Greek-Inspired Olive Hummus

Julie Andrews
Course Appetizer



  • 1 15 oz. 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 tsp. each coarse salt and ground black pepper
  • ½ cup olive oil

Olive Pesto

  • Click the link above for the recipe.


  • 5-6 cups veggies trimmed
  • 2-3 pita rounds cut into wedges


  • In a food processor, combine beans, tahini, garlic, lemon, salt and pepper. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings.
  • In a clean food processor, combine olive pesto ingredients and process until a chunky paste forms, scraping the sides of the bowl as needed.
  • Place hummus in a serving bowl and top with pesto. Serve on a platter with veggies and pita wedges.