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    You are here: Home / Appetizers / Sun-Dried Tomato & Kalamata Olive Hummus

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: January 6, 2017

    Sun-Dried Tomato & Kalamata Olive Hummus

    Jump to Recipe Print Recipe

    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!

    Bowl of Sun-Dried Tomato & Kalamata Olive Hummus with Olives and basil on Top, Pita Wedges and Water Glass on the Side

    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.

    Close Up of a Bowl of Sun-Dried Tomato & Kalamata Olive Hummus with Pita Bread in the Background

    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.

    Ingredients for Making Sun-Dried Tomato & Kalamata Olive Hummus in a Food Processor Bowl

    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.

    Overhead View of a Bowl of Sun-Dried Tomato & Kalamata Olive Hummus
    Bowl of Sun-Dried Tomato & Kalamata Olive Hummus with Olives and basil on Top, Pita Wedges and Water Glass on the Side
    5 from 1 vote
    Print

    Sun-Dried Tomato & Kalamata Olive Hummus

    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!
    Course Appetizer
    Cuisine American, Mediterranean
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8
    Calories 156 kcal
    Author Alissa

    Ingredients

    • 1 14 ounce can chickpeas, drained and rinsed
    • 3 tablespoons tahini
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 2 garlic cloves
    • ½ teaspoon ground cumin
    • ¾ cup pitted Kalamata olives
    • ½ cup torn fresh basil leaves, lightly packed
    • ⅓ cup chopped sun-dried tomatoes, dry, not oil-packed
    • Salt to taste

    Instructions

    1. 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.
    2. 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.
    Nutrition Facts
    Sun-Dried Tomato & Kalamata Olive Hummus
    Amount Per Serving
    Calories 156 Calories from Fat 93
    % Daily Value*
    Fat 10.3g16%
    Saturated Fat 1.4g7%
    Sodium 340mg14%
    Potassium 142mg4%
    Carbohydrates 13.9g5%
    Fiber 3.3g13%
    Sugar 0.3g0%
    Protein 3.8g8%
    Calcium 40mg4%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Creamy Vegan Mushroom Barley Soup
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. annie says

      January 09, 2017 at 12:45 pm

      this dip looks positively addicting! We're big olive fans around here, I'm sure it would be a hit.

      Reply
      • Alissa Saenz says

        January 10, 2017 at 9:13 am

        Thanks Annie!!

        Reply
    2. Maureen Cram says

      January 11, 2017 at 9:25 am

      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 :).

      Reply
      • Alissa Saenz says

        January 12, 2017 at 8:55 am

        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!

        Reply
      • robin says

        February 03, 2018 at 7:15 pm

        thanks for the note as I also only have sundried tomatoes in oil. Will go ahead with reduced EVOO.
        Wish me luck.

        Reply
    3. Jake says

      November 01, 2017 at 6:22 pm

      I burned up my old blender making this. But it turned out really good even without the tomatoes. Glad I made a double batch.

      Reply
      • Alissa Saenz says

        November 05, 2017 at 9:58 am

        Oh, sorry to hear about your blender! But I'm glad you enjoyed the hummus!

        Reply
    4. Alexandra says

      January 17, 2018 at 8:09 pm

      5 stars
      Bonjour !
      Est-il possible d'avoir un tableau des valeurs nutritionnelles pour cette recette s'il vous plaît ? :)
      Merci d'avance !

      Reply
      • Alissa Saenz says

        January 19, 2018 at 9:43 pm

        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

        Reply
    5. Edna says

      August 29, 2018 at 7:02 pm

      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....

      Reply
      • Alissa Saenz says

        September 03, 2018 at 1:36 pm

        Thanks so much Edna!! I hope you enjoy it! I'm mad about hummus too. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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