Hummus is a popular and versatile dip that originated in the Mediterranean region. It is made with simple ingredients. Olive tapenade hummus is a delicious variation of traditional hummus that combines the rich and savory flavors of olives with the creamy and smooth texture of chickpeas.
This easy-to-make appetizer is perfect for adding a Mediterranean touch to your meals. With just a few simple steps and a handful of ingredients, you can create this flavorful and nutritious dish that is sure to become a new favorite in your household.
Get ready to impress your family and friends with this delicious homemade olive tapenade hummus. Let’s get started with the step-by-step instructions!
What is Olive Tapenade Hummus?
Olive tapenade hummus is a creamy and flavorful sauce made with chickpeas, tahini, garlic, and olive tapenade. Olive tapenade is a spread or paste made from finely chopped or blended olives mixed with capers, anchovies, and other ingredients.
It adds a rich and tangy taste to the traditional hummus. This combination creates a unique and delicious variation of hummus that can be used as a dip, spread, or even as a healthy substitute for mayo in sandwiches or burgers.
Whether it’s a party appetizer or a quick snack, this hummus is always sure to impress.
Why You’ll Love This Olive Tapenade Hummus?
There are many reasons to love this olive tapenade hummus, including its sour flavor, creamy texture, and versatility. It’s also a healthier alternative to other dips or spreads, as it is made with nutritious ingredients like chickpeas and olive oil.
The creamy texture of chickpeas, combined with the bold flavors of olives and garlic, makes this dish an irresistible addition to any meal. It’s also packed with protein, fiber, and healthy fats, making it a nutritious and filling snack.
Plus, it’s easy to make and can be customized to your taste preferences. Whether you like it spicy, tangy, or with extra garlic, this is versatile and can be adapted to suit your taste buds.
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The Ingredients
- Tahini: This is a paste made of ground sesame seeds. It adds a nutty and creamy flavor to the hummus.
- Kalamata Olives: These are dark purple olives with a meaty texture and rich taste, perfect for making tapenade.
- Onions: They add a pungent and slightly sweet flavor to the dish.
- Lemon Juice: This adds a tangy and refreshing taste to the hummus.
- Olive Oil: This gives a smooth texture and rich flavor to the dish.
- Chickpeas: Also known as garbanzo beans, these are the main ingredient in traditional hummus.
- Garlic: It adds a strong, savory flavor to the dish.
- Chicken Bouillon Powder: This adds depth and richness to the hummus.
- Baking Soda: This helps soften the chickpeas and make them easier to blend. It also adds a creamy texture to the hummus.
- Salt: Adds seasoning and enhances the flavors of the other ingredients.
Step by Step Instructions
Step 1
Soak the Chickpeas
Start by soaking the chickpeas in water overnight or for at least 8 hours. This will help soften them and make them easier to blend.
Step 2
Boil the Chickpeas
Drain the soaked chickpeas and place them in a large pot. Add enough water to cover them, along with 2 teaspoons of baking soda. Bring to a boil and let them cook for about an hour, or until they are soft and can be easily mashed with a fork.
Step 3
Prepare the Olive Tapenade
While the chickpeas are cooking, prepare the olive tapenade by blending together kalamata olives, chopped onions, lemon juice, and olive oil in a food processor or blender. Set aside.
Step 4
Blend the Chickpeas
Once the chickpeas are cooked, drain them and let them cool for a few minutes. Then transfer them to a food processor or blender along with tahini, garlic cloves, chicken bouillon powder, and salt. Blend until smooth and creamy.
Step 5
Add the Olive Tapenade
Scoop out about half of the blended chickpea mixture into a bowl, and mix in the prepared olive tapenade. This will give the hummus its signature marbled look and added flavor.
Step 6
Serve
Transfer the olive tapenade hummus to a serving bowl and drizzle with olive oil. Serve with pita bread, raw vegetables, or crackers for dipping.
Notes
- You can skip adding baking soda if you are short on time, but it does help with the texture of the hummus.
- If you prefer a smoother hummus, you can peel the skin off of the chickpeas before blending.
- For a spicier hummus, add red pepper flakes or cayenne pepper to taste.
Nutrition Information
How to store Olive Tapenade Hummus?
Once prepared, olive tapenade hummus can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to give it a good stir before serving again, as it may separate slightly after being refrigerated.
Alternatively, you can freeze the hummus for up to 3 months. To defrost, simply place it in the fridge overnight and give it a good stir before serving. Keep in mind that the texture may change slightly after being frozen, but it will still be just as before.
Variations
- For a roasted garlic hummus, simply roast the garlic cloves in the oven and add them to the blended chickpea mixture.
- Add roasted red peppers for a flavorful twist on traditional hummus.
- For a protein boost, add a spoonful of Greek yogurt or a handful of roasted chickpeas to the hummus.
Equipment
- Bowl
- Pot
- Blender
Ingredients
- 4 tablespoon tahini
- 18 pieces kalamata olives
- 2 small onions
- 5 tablespoons lemon juice
- 5 tablespoons olive oil
- 4 cups chickpeas
- 15 cloves garlic
- 4 tablespoons Chicken Bouillon Powder
- 6 teaspoon baking soda optional
- Salt according to taste
Instructions
- In a large bowl, soak 4 cups of chickpeas in water overnight or for at least 8 hours. This will help soften them and make them easier to blend.
- Drain the soaked chickpeas and place them in a large pot. Pour enough water to cover them, and add 2 teaspoons of baking soda. Bring to a boil and let the chickpeas cook for about an hour, or until they are soft and can be easily mashed with a fork.
- While the chickpeas are cooking, prepare the olive tapenade by blending together 18 kalamata olives, 2 small chopped onions, 5 tablespoons of lemon juice, and 5 tablespoons of olive oil in a food processor or blender. Set aside.
- Once the chickpeas are cooked, drain them and let them cool for a few minutes. Then transfer them to a food processor or blender along with 4 tablespoons of tahini, 15 garlic cloves, 4 tablespoons of chicken bouillon powder, and salt according to taste. Blend until smooth and creamy.
- Scoop out about half of the blended chickpea mixture into a bowl, and mix in the prepared olive tapenade. This will give the hummus its signature marbled look and added flavor.
- Transfer the olive tapenade hummus to a serving bowl and drizzle with olive oil. Serve with pita bread, raw vegetables, or crackers for dipping.
Notes
- You can skip adding baking soda if you are short on time, but it does help with the texture of the hummus.
- If you prefer a smoother hummus, you can peel the skin off of the chickpeas before blending.
- For a spicier hummus, add red pepper flakes or cayenne pepper to taste.
Nutrition
FAQs
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas for this recipe. Just make sure to drain and rinse them before using.
Can I omit the chicken bouillon powder?
If you prefer a vegetarian or vegan option, you can omit the chicken bouillon powder or substitute it with vegetable broth.
Can I make this without lemon juice?
Yes, you can omit lemon juice if you don’t have any. Just add a bit more olive oil for flavor and texture.
Wrapping Up
Thank you for trying out this delicious olive tapenade hummus! We hope you enjoyed learning about making it.
Please share this article with friends and family, and let us know in the comments how your hummus turned out!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more