This olive hummus goes above and beyond with a triple dose of the good stuff: ripe olives, olive brine, and extra-virgin olive oil. The brine and a pop of dairy-free yogurt give it just a touch of extra tang to compliment the richness of the olives.
I’m a huge olive fan as they offer natural luxury, salt, and pungency to dairy-free recipes. This recipe and photo for olive hummus was shared with us by the California Olive Committee.
Special Diet Notes: Super Olive Hummus
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly! But to keep this olive hummus free-from, choose your vegan yogurt wisely. I’ve linked up to one that is free of top allergens.
- 1 (6-ounce) can California Ripe Olives
- 1 (15-ounce) can rinsed and drained garbanzo beans
- 2 cloves garlic
- 2½ tablespoons sesame tahini
- 2½ tablespoons lemon juice
- 1½ tablespoons extra virgin olive oil, plus additional for drizzling
- ½ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
- ⅛–1/4 teaspoon cayenne pepper
- 2 tablespoons plain or unsweetened dairy-free yogurt
- Chopped fresh parsley, for garnish (optional)
- Pita bread wedges, pita chips or cut raw vegetables
- Open the olive can and strain, reserving 2 tablespoons of the brine.
- Puree the beans, garlic, tahini, lemon juice, olive oil, cumin, salt, and cayenne pepper in a food processor until very smooth. Add the yogurt and olive brine and mix again. Add two-thirds of olives and pulse until coarsely chopped. Transfer to a serving bowl.
- Coarsely chop the remaining olives and sprinkle over top of the hummus. Drizzle with olive oil and sprinkle with parsley, if desired. Serve with pita bread wedges, pita chips or raw vegetables.