Kalamata Olive Hummus Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and rinse them well. For a creamier hummus, remove a few skins by rubbing the chickpeas between your hands or pinching them—this step is optional but yields a smoother texture.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30 seconds, then scrape down the sides and process another 20 seconds. This whips the tahini and prevents a chalky texture.

Add garlic and seasoning

Add the peeled garlic clove, ground cumin, salt, and black pepper to the whipped tahini. Pulse briefly (3–4 pulses) to break down the garlic and incorporate the spices.

Add chickpeas and oil

Add the drained chickpeas and 2 tablespoons extra-virgin olive oil to the food processor. Process for 1–2 minutes until mixture becomes thick and somewhat smooth.

Adjust texture and taste

With the motor running, add 1–2 tablespoons cold water as needed to reach a creamy, spreadable consistency. Stop and scrape down the bowl as necessary. Taste and adjust salt, lemon, or cumin to preference.

Prepare olive mixture

Chop the pitted Kalamata olives coarsely and place them in a small bowl. Stir in the lemon zest and finely chopped parsley. Add 1 tablespoon extra-virgin olive oil and mix to combine.

Fold olives into hummus

Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center. Spoon about two-thirds of the chopped olive mixture into the center and gently fold a few swirls so there are visible olive pieces throughout the hummus while keeping some concentrated in the center for presentation. Reserve the remaining olive mixture for garnish.

Garnish

Drizzle the reserved olive oil and olive mixture over the center of the hummus. Sprinkle smoked paprika (if using), toasted pine nuts or sesame seeds, chopped parsley, and a small pinch of coarse sea salt over the top for contrast.

Serve the Kalamata olive hummus at room temperature with warm pita, pita chips, fresh vegetables, or as part of a mezze platter. Leftovers can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving and stir gently if separated.