Green Olive Hummus

This Green Olive Hummus is smooth, briny, and full of flavor from buttery olives, lemon, tahini, and za’atar. An easy, make-ahead dip or spread that works for everyday snacking or entertaining.

Prep Time10

Chilling Time1

Total Time1 10

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: chickpeas, olives, tahini

Servings: servings (about 1/4 cup)

Author: Amanda Biddle

Ingredients

1 (15 ounce) can chickpeas , drained and rinsed (or 1-1/2 cups cooked chickpeas)
¼ cup tahini (see Note 1)
3 tablespoons fresh lemon juice
2 tablespoons mild-tasting olive oil , plus more for serving (see Note 2)
1 to 2 small garlic cloves (depending on how garlicky you like your hummus - see Note 3), peeled
1 teaspoon finely-grated lemon zest
¾ teaspoon za'atar seasoning (see Note 4)
1 teaspoon crushed red pepper flakes (optional, for a spicy kick), plus more for serving
¼ teaspoon smoked paprika
¼ teaspoon freshly-ground black pepper
¼ to ½ teaspoon fine sea salt (see Note 5)
½ cup pitted green Castelvetrano olives , lightly packed, plus more for garnish
2 to 5 tablespoons ice water
¼ cup flat leaf parsley leaves , very finely chopped (see Note 6), plus more for serving

Instructions

In a food processor, combine the chickpeas, olive oil, tahini, lemon juice, garlic, lemon zest, za’atar, smoked paprika, black pepper, salt, and crushed red pepper flakes (if using). Process until a thick paste forms with no large chickpea pieces, about 30 seconds. Stop the food processor and scrape down the sides of the bowl as needed.
Add the olives and process again until evenly blended, about 20 seconds. Taste the mixture and add additional salt, if needed.
With the food processor running, slowly drizzle in the ice water a tablespoon at a time through the feed tube. Process until the hummus turns lighter in color and takes on a fluffy, whipped texture. You may not need the full amount of water—stop when the hummus is smooth, airy, and scoopable.
Transfer the hummus to a bowl and fold in the finely chopped parsley by hand until evenly distributed.
Cover tightly and refrigerate for at least an hour, then taste again and make any final adjustments to salt, lemon, or spice before serving.
Spoon the hummus into a serving bowl. Swirl the top with the back of a spoon, drizzle with olive oil, and garnish with additional olives, chopped parsley, and red pepper flakes, if desired.
Serve with grilled pita wedges, pita chips, crackers, or crudités.

Notes

1. Tahini: Tahini separates naturally in the jar, so be sure to stir thoroughly before measuring. (I like Soom Premium Tahini, which isn't too bitter.)

2. Olive Oil: Use a mild, buttery olive oil for blending so it doesn’t overpower the delicate Castelvetrano olives. For finishing, you can use an EVOO that’s slightly fruitier or more peppery, but I prefer not to use anything with robust intensity for this particular recipe.

3. Garlic: Use 1 to 2 small cloves, depending on how garlicky you like your hummus. If you prefer a milder garlic flavor, finely chop the garlic and let it sit in the lemon juice for about 10 minutes before proceeding with the recipe to soften its bite. I like using 1 clove because the garlic flavor intensifies the longer the hummus sits. Keep that in mind if making this recipe a day or two ahead of serving.

4. Za’atar Seasoning: Flavor varies by brand and will slightly change the character of the hummus. Traditionally, za’atar includes hyssop, but many blends substitute herbs like thyme, marjoram, and oregano.

5. Sea Salt: Start with the lower amount and adjust as needed. Olives, chickpeas, and even za'atar blends vary in saltiness, so it’s best to season conservatively and fine-tune at the end.

6. Parsley: Measure the parsley before chopping. I like to finely chop it and fold it in by hand, rather than process it, for the freshest color and flavor.

Nutrition

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