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  • Writer's pictureNatalya Fisher

Kalamata Olive Hummus

Vegan ~ Gluten Free

Kalamata Olive Chummus


Everything about this hummus just makes it my favorite! I used to hate olives, to be honest. I remember my brother forced my sister & me to eat a green olive, in Israel, the land of olives & I just didn't like it. The taste is required & I still don't eat green or black olives but kalamata olives are different! I tasted it once in a salad my friend's mom made & I loved them. I don't quite understand why they are so different but I think they are a little less overpowering, maybe even a little sweeter but still salty.

I never thought I could like any type of olive but there are so many different kinds, so maybe try a kalamata if you dislike olives; it might surprise you.


1 can Chickpeas

12 pitted Kalamata Olives (save 3 for garnish)

1 clove of Garlic

¼ cup of Water

1 tbsp Chickpea Liquid

2 tbsp tahini

1 tsp olive oil

2 tbsp Parsley leaves

juice of half a Lemon

½ tsp Za'atar seasoning

½ tsp lemon pepper

⅛ tsp salt


  1. Drain the liquid of the chickpeas but keep one tbsp to use in the hummus. (I do this but totally optional & time-consuming but I remove the peels around each chickpea. Ask me why? I honestly am not sure. Maybe I think it tastes better).

  2. Place all the ingredients besides for 3 olives & za'atar into a food processor. Blend until smooth.

  3. Once completely smooth add to a bowl. Sprinkle za'atar on top & place the 3 olives. You can drizzle about half a tsp of olive oil on top to give it a little more texture.

Serve & Share with Love


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