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Olive Tapenade Hummus Recipe – Easy Kitchen Guide

Last Updated on June 24, 2023

Olive tapenade hummus is a delicious, healthy dip created with garbanzo beans and various Mediterranean ingredients. It’s packed with flavor from olives, capers, garlic, tahini, lemon juice and cumin.

This easy-to-make dip can be served as an appetizer or snack for any occasion. The creamy texture and bold flavors make it a favorite among all ages! So let’s dive in and learn how to make olive tapenade hummus!

Olive tapenade hummus Recipe

What is olive tapenade hummus?

Olive tapenade hummus is a flavorful dip made with garbanzo beans (also known as chickpeas), olives, capers, garlic, tahini (sesame seed paste), lemon juice, and cumin. It has a creamy texture and bold flavors that make it a great appetizer or snack for any occasion.

How does it tantalize your taste buds?

Olive tapenade hummus has an earthy, nutty taste with a hint of sweetness from the olives. The texture is light yet creamy, with a slight crunch from the olives.  It’s a perfect balance of flavors that will tantalize your taste buds!

When did I first encounter the delightful olive tapenade hummus?

I first encountered olive tapenade hummus at an outdoor market in Montpellier, France. It was served with warm pita bread, and it was simply delicious! From then on, I knew I had to recreate this delightful dip at home.

I searched for recipes and experimented with different ingredients until I found the perfect combination. It took a few tries, but once I nailed it, I was hooked!

How to make olive tapenade hummus?

Making olive tapenade hummus is easy and requires just a few simple ingredients. It takes only a few minutes to prepare and can be served as an appetizer or snack for any occasion.

Just follow the steps below.

How to make olive tapenade hummus?

Ingredients

  • 1-15 ounce can garbanzo beans (1 1/2 cups) drained and rinsed
  • 2-3 tbsp tahini omit for fat-free version
  • 1 tbsp capers optional but tasty
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 cup olives of your choice, kalamata, green, black, etc.
  • 2-3 cloves minced garlic
  • 1/4 tsp cayenne powder, optional

Directions

Step 1

Place garbanzo beans, garlic, tahini, olives, capers and lemon juice in a food processor or blender.

Step 2

Pulse until the mixture is finely chopped and blended together.

Step 3

Add cumin and cayenne powder (if using) and pulse to combine.

Step 4

Taste and adjust seasoning as needed – adding more lemon juice for acidity, extra cumin for smokiness, salt to taste etc.

Step 5

Serve with pita chips or fresh veggies!

Tips

• Use good quality olives for the best flavor; avoid the canned variety if possible.

• Use freshly squeezed lemon juice instead of bottled – it makes a difference.

• If you find the hummus too thick, add a tablespoon or two of water or olive oil to thin it out

• Add extra garlic to make it more flavorful.

Olive tapenade hummus Recipe

Olive tapenade hummus Recipe

Olive tapenade hummus is a delicious, healthy dip created with garbanzo beans and various Mediterranean ingredients. It’s packed with flavor from olives, capers, garlic, tahini, lemon juice and cumin.
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Course: Appetizer
Cuisine: Mediterranean
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 152kcal

Equipment

  • 1 Food processor or blender

Ingredients

  • 1/2 of a 15-ounce can of plump garbanzo beans approximately 3/4 cup, drained and rinsed to perfection, ensuring a clean and nutty base for the dip.
  • 1-1.5 tablespoons of velvety tahini carefully measured, imparting a smooth and creamy texture to the dip, enhancing its richness.
  • 1-1.5 cloves of fresh garlic minced finely, releasing its pungent aroma and adding depth to the overall flavor profile.
  • 1/8 teaspoon of optional cayenne powder adding a subtle spicy heat, for those who prefer a hint of warmth in their dip.
  • 1/2 teaspoon of aromatic cumin freshly ground for a warm and earthy undertone, enhancing the depth of the dip.
  • 1/2 tablespoon of zesty capers optional but recommended, providing a tangy and vinegary note, enhancing the dip’s complexity.
  • 1 tablespoon of freshly squeezed lemon juice sourced from ripe lemons, adding a vibrant and citrusy kick, brightening the flavors.
  • 1/4 cup of premium olives your choice of kalamata, green, black, or a delightful mix, adding a briny and salty kick, elevating the Mediterranean essence of the dish.

Instructions

  • Place garbanzo beans, garlic, tahini, olives, capers and lemon juice in a food processor or blender.
  • Pulse until the mixture is finely chopped and blended together.
  • Add cumin and cayenne powder (if using) and pulse to combine.
  • Taste and adjust seasoning as needed – adding more lemon juice for acidity, extra cumin for smokiness, salt to taste etc.
  • Serve with pita chips or fresh veggies!

Notes

• Use good quality olives for the best flavor; avoid the canned variety if possible.
• Use freshly squeezed lemon juice instead of bottled – it makes a difference.
• If you find the hummus too thick, add a tablespoon or two of water or olive oil to thin it out
• Add extra garlic to make it more flavorful.
Keyword: Olive tapenade hummus, Olive tapenade hummus Recipe

Nutrition Information

Calories: 145

Fat: 7 g

Carbohydrates: 14 g

Protein: 6 g

Fiber: 4 g

Sodium: 218 mg

What to serve with olive tapenade hummus?

Olive tapenade hummus is great served with veggies like carrots, celery, peppers, cucumbers, pita chips, and crackers. You can also use it as a condiment on sandwiches or wraps.

How to store leftover olive tapenade hummus?

Leftover hummus should be stored in an airtight container in the refrigerator for up to 5 days. It can be fresh or frozen. To freeze, spoon the hummus into ice cube trays and set it in the freezer.

Once frozen, transfer the cubes to an airtight container and store them in the freezer for up to three months.

To thaw, transfer frozen hummus cubes to the refrigerator overnight or microwave for 30-60 seconds to thaw.

Can pregnant women eat this?

Yes, this recipe is safe for pregnant women as long as all ingredients are fresh and good quality. However, it’s always best to consult your doctor before eating any new dish during pregnancy.

FAQs 

What type of beans can be used for olive tapenade hummus?

Garbanzo beans (also known as chickpeas) are the most common type of bean used for this recipe, but white beans and lentils can also be used.

Can I use canned olives for this dip?

It is best to use fresh, good-quality olives for this recipe. Canned olives may not have the same flavor or texture.

Is olive tapenade hummus gluten-free?

Yes, as long as there are no other gluten-containing ingredients added. 

How do I make the hummus smoother?

Add more olive oil or water when blending the ingredients to achieve a smoother consistency.

Can I use a blender instead of a food processor?

Yes, you can use either one to make this recipe – but a food processor is typically better for achieving a smoother consistency. 

Wrapping Up

Olive tapenade hummus is a flavorful and healthy snack or appetizer that is easy to make at home with simple ingredients. It’s packed with protein and fiber, making it a great choice for pregnant women, children, and adults!

Whether you serve it as a dip for vegetables or use it as a condiment on sandwiches and wraps, you’re sure to love its robust flavor.

Thanks for reading this guide on how to make olive tapenade hummus! For more delicious recipes, check out our blog. Please share your experience with this recipe in the comments section below!

Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!

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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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