This creamy spread is made from a base of garlicky whipped chickpeas, with fresh basil, sun-dried tomatoes and kalamata olives. Is it a hummus or a tapenade? Who cares? It’s delicious!
I was just examining the number of hummus posts on this blog, and I decided it’s not nearly enough! It’s a bit deceptive, because in real life, I’m constantly whipping up hummus. There’s a batch of hummus in my refrigerator at all times, and when I’m making hummus, more often than not, I just throw in whatever I’ve got on hand that happens to sounds good. Every now and then I end up with a gem, like this one.
I’ve dabbled in the olive hummus concept before, but it was just recently that I decided to throw in a little something sweet to offset the saltiness of the olives. For the longest time I thought the whole sweet + salty olive thing was weird, and it is, but in a really tasty way.
The sweet element in this hummus is sun-dried tomatoes. I also threw in some other ingredients you might find in a tapenade, like basil and garlic. Cumin too, but is cumin normally in a tapenade? It’s not in any recipes I’ve ever seen. I’m okay with that though, because it was delicious.
Sun-Dried Tomato & Kalamata Olive Hummus
Ingredients
- 1 14 ounce can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 3/4 cup pitted Kalamata olives
- 1/2 cup torn fresh basil leaves, lightly packed
- 1/3 cup chopped sun-dried tomatoes, dry, not oil-packed
- Salt to taste
Instructions
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Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Thin the mixture with a few splashes of water if needed.
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Add the olives, basil, and sun-dried tomatoes to the bowl and pulse until everything is well chopped and fully incorporated into the hummus. Season with salt to taste, and serve.
this dip looks positively addicting! We’re big olive fans around here, I’m sure it would be a hit.
Thanks Annie!!
Just made this and had to use my fingers to scrape out the last little bits it tasted that good! I did not have already pitted olives so for anyone wondering how many they need I used about 22. I also only had SDT packed in oil so I reduced the olive oil to two tablespoons. Well.. I know what I will be eating until I have eaten it all :). Soooooooooooooooo yummy! Thanks so much for the recipe :).
I always know it’s a good one when I’m scraping the bits out of the food processor. :) Glad you like this one! Thanks so much Maureen!
thanks for the note as I also only have sundried tomatoes in oil. Will go ahead with reduced EVOO.
Wish me luck.
I burned up my old blender making this. But it turned out really good even without the tomatoes. Glad I made a double batch.
Oh, sorry to hear about your blender! But I’m glad you enjoyed the hummus!
Bonjour !
Est-il possible d’avoir un tableau des valeurs nutritionnelles pour cette recette s’il vous plaît ? :)
Merci d’avance !
Hi Alexandra! I’m slowly adding nutrition information to all of my recipes but haven’t gotten to this one yet. Soon, I promise! In the meantime, you could try this calculator: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Alissa I can hardly wqit to try your hummus. It looks and sounds amazing. I’m mad about hummus!!!
By the way I love your website name….
Thanks so much Edna!! I hope you enjoy it! I’m mad about hummus too. :)