Olive hummus

Hummus for president! Hummus is a huge staple in our home and I can’t even remember all the variations of hummus we have made over the years. Beetroot, carrot, chili, buffalo, cheezy … And now olive! Remember that olives can be very salty, so be sure to rinse them properly if you can’t get hold of unsalted ones.

Here, we have used our favorite chili olives. You can use any olives you want, just remember the salt thing, and that if you use black olives the color won’t probably be very delicate.

PS: we never use oil in our hummus. We try to avoid eating too much oils, and we think that hummus with no oil are just as good (maybe even better) than hummus with oil. There are enough fat in the tahini, which we of course NEVER skip. But you can surely add oil if you want to. 



  • 2 cans of chickpeas, drained and rinsed
  • 1,5 cups olives of choice
  • 2-3 tbsp Tahini
  • 2-3 cloves of garlic, crushed
  • 2 tbsp lemon juice
  • 1 tbsp paprika powder
  • 1 tbsp cumin powder
  • Water until the consistency is right

This is how you do it:

Put everything besides water into a food processor and run it to a coarse mixture. Add water while the machine is running, don1t use too much or you will have hummus soup (been there)! Hummus should be thick but just sliiiiightly runny. It will thicken some in the fridge too.

Do a taste test and see if any more spice is needed. If not, serve it with fresh pita bread, the bread of your choice, on pasta, with chips or veggies, on salads, on pizza, whatever you want. We use it for just about everything in our house. Hummus love!

It will keep for up to about one week in the fridge.


Olive hummus - Vegan Ground
Olive hummus – Vegan Ground

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