Super Olive Hummus


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. Plus, it’s naturally vegan, gluten-free, and optionally allergy-friendly for a dip that everyone can enjoy. Pack it into lunch boxes or place it in a serving bowl for parties!

Super Olive Hummus Recipe - easy, healthy, vegan, and allergy-friendlyThis recipe with 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.

5.0 from 1 reviews
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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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