Super Olive Hummus
Prep time
Total time
Olives and just a touch of dairy-free yogurt elevate the flavor and creaminess of this easy dip.
Serves: 2 cups
  • 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
  1. Open the olive can and strain, reserving 2 tablespoons of the brine.
  2. 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 the olives and pulse until coarsely chopped. Transfer to a serving bowl.
  3. Coarsely chop the remaining olives and sprinkle over top of the hummus.
  4. Drizzle the hummus with olive oil and sprinkle with parsley, if desired.
  5. Serve the dip with pita bread wedges, pita chips or raw vegetables.
Recipe by Go Dairy Free at