Olive Hummus

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  • 1 can chickpeas, drained and rinsed
  • 60g tahini
  • juice of 1 lemon, or to taste
  • 1 garlic clove
  • salt to taste
  • ⅓ cup Kalamata olives, chopped
  • chopped olives, to garnish
  • olive oil, to garnish


Blend the chickpeas, garlic, tahini and lemon juice until smooth. Add chopped olives and pulse a few times leaving the olives in small chunks for texture. Season to taste. Spoon into a bowl and garnish with olive oil and extra chopped olives, serve with crusty bread, or Grisini sticks.