Ope! Today would be a 
Be a party hero with three cans and a Vitamix
I like olives. Green, black, Kalamata–it doesn’t matter. I look for excuses to add olives to food. Not normally made with olives? No problem. Here’s a great example: Black Olive Hummus.
Convenience meets delicious meets impressive
(Update on May 19th, 2017. I originally published this in December of 2013. The recipe is still good, but the pics needed a refresh. Here’s the original featured image and most of the original text below. Yikes!)
This is one of those dump and go recipes. Dump the ingredients, mix it up and move to the next busy-life task. Black olive hummus is so easy it’s laughable.
And, compared to how well it serves at a party you’re attending or hosting, it’s a legit hero. Bring this black olive hummus to a party and just dip (veggies, tortilla chips, anything).
My dad doesn’t eat hummus. But I know he loves black olives; hoping this simple dip can convert him to a believer. 🙂
Go make this hummus today. For more delicious hummus recipes, check out our edamame, sun dried tomato basil, and beet.
Above is the hummus ingredients inside a Vitamix A2500 (review).
Other Noteworthy Versions
- Pinch My Salt: Mediterranean Olive Hummus
- The Wannabe Chef: Black Olive Hummus and Altoids
- Dinners and Dreams: Green and Black Olive Hummus
Recipe
Black Olive Hummus
Super easy black olive hummus. A great bring for potlucks.
Ingredients:
- chickpeas - 2 (15oz) cans drained and rinsed
- tahini (aka sesame paste) - 1/2 cup
- olive oil - 1/4 cup
- lemon (peeled) - 1/4 whole
- black olives (pitted) - 1 can (6 oz) or 1 cup fresh
- garlic - 2 cloves
Instructions:
- Add all of the ingredients into your Vitamix container.
- Blend on high 1-2 minutes.
- Use the tamper to push ingredients from the corners into the blade.
- Serve right away or pop it into the fridge (better cooled).
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Black Olive Hummus
Best enjoyed within a week, with friends and family.
Also great served as pita bites!
Is the black olive hummus more tastier than kalamata olive hummus. One of my friends has suggested me to make kalamata olive hummus at home while I love to make black olive hummus and then green one.
I’m not over keen on tahini either… but I’ve found I like it using about 1/3 of the amount of tahini in most recipes. Also I’ve noticed that tahini varies a lot. At the moment I have a jar of tahini which is so solid I can hardly get the spoon in the jar… so if I added the indicated amount of tahini it would be rank. The previous jar I bought was way runnier, almost lie the texture of guacamole, so I used the amount indicated in recipes. I think its a case of trial and error. Add a small amount and try it… you can always add more but i find its taste can easily become overpowering 😉 If the hummus is too thick use some of the leftover water you used to cook the chickpeas, or a little single cream/sunflower oil or plain water to thin it down. The oil makes it very creamy and is often used in commercially prepared hummus but it sure piles on the calories! Remember, there is nothing worse than pasty hummus which sticks like cement to the roof of your mouth and is impossible to swallow without making a noticeable dry gulping sound! Hummus thickens up in the fridge so make it a little runnier than you’d like. I’ve almost lost count of the time I’ve had to eat very nasty hummus at pot lucks.. argh..what a nightmare! People are always so proud of their gross homemade hummus…but isn’t the idea of making something at home that it should taste better than a store bought version? I think so 😉 Also, another thing ppl do is pile in smoked paprika… once again gross! Totally overpowers the flavors. A sprinkling on top if you must but nothing more!
Totally agree! If you’re making it homemade it better be good 🙂
Do not like the taste of tahini, can it be omitted or substituted with peanut butter or something else. TIA
Hi Carla, you certainly can replace the tahini with any nut butter. The consistency will be the same, but it will alter the taste. I would suggest subbing with olive oil and more spices (like cumin).