A creamy dip that combines classic hummus with an olive tapenade twist.
Olive Tapenade Hummus
If you're looking for a bit of a twist on classic hummus, olive tapenade hummus will be your new go-to. This Mediterranean inspired version brings together the best of both worlds, creamy hummus and salty tapenade, for a snack or appetizer that's a little different from the usual.
What Is Olive Tapenade?
Olive tapenade is a traditional Provençal spread made with finely chopped or pureed olives, capers, and sometimes anchovies, though many versions often skip the anchovies for a vegetarian option. It has a salty, rich taste and is usually served with bread, crackers, or vegetables. In this recipe, it serves as a topping for hummus to create a creamy dip with lots of Mediterranean flavor.
Why You’ll Love Olive Tapenade Hummus
- Mediterranean flavor from olives, capers, and garlic
- Naturally vegan and gluten-free
- Perfect for meal prep, parties, or snacking
- Customizable with homemade or store-bought shortcuts
Ingredients & Notes
For the Hummus:
- Chickpeas – Use drained and well rinsed canned chickpeas.
- Tahini – Adds creaminess and traditional hummus flavor.
- Fresh lemon juice – Brightens and balances the dip.
- Garlic – Start with one clove and adjust to taste for that perfect garlicky punch.
- Olive oil – For richness. Use a good quality extra-virgin olive oil.
- Cold water – to achieve the perfect texture when blending.
- Salt – To balance and bring together all the flavors.
For the Olive Tapenade:
- Kalamata olives – Use high-quality jarred olives for the best flavor.
- Green olives - Adds variety and a rich buttery flavor that marries well with the Kalamata olives. (Or substitute all Kalamata olives if you’d prefer.)
- Capers – Brings a briny bite.
- Garlic - For that traditional Mediterranean flavor.
- Olive oil – For richness and to create the right texture for the spread. Use a good quality extra-virgin olive oil.
- Lemon juice or red wine vinegar – For brightness.
- Fresh herbs (parsley and thyme) – For freshness.
Tip: Short on time? Use store-bought hummus and/or olive tapenade and add in some fresh herbs to brighten the flavor.
How to Make Olive Tapenade Hummus (Step-by-Step)
Step 1: Make the Hummus (or Use Store-Bought)
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
- Blend until smooth, adding cold water one spoonful at a time until you reach a creamy, silky consistency.
- Taste and adjust seasoning if needed.
Step 2: Make the Olive Tapenade
- In a small food processor, combine Kalamata olives, green olives, capers, garlic, olive oil, lemon juice and fresh herbs.
- Pulse until you get a paste. It should be still be chunky but spreadable.
Step 3: Combine
You have two options:
- Swirl the tapenade into the hummus for a marbled effect.
- Serve on top of hummus for a more layered look.
Optional Garnishes:
- Drizzle of olive oil
- More fresh herbs
- Sprinkle of paprika
Variations to Try
- Spicy Olive Hummus –Try adding harissa paste to your hummus.
- Herb Tapenade Hummus – Use extra fresh herbs like basil, thyme or rosemary to flavor the tapenade.
- Roasted Garlic Version – Swap fresh garlic for slow-roasted garlic cloves.
Tips for Success
- Use good-quality olives. The flavor here relies heavily on the tapenade so skip canned olives and go for jarred.
- Blend the hummus thoroughly. Pulse and scrape down the sides multiple times for a silky texture.
- Adjust the texture. If it’s too thick, add more water or olive oil a teaspoon at a time.
- Make it ahead. The flavors develop more after a few hours in the fridge.
- Serve at room temperature. Cold hummus can dull the flavor.
Final Thoughts
Olive tapenade hummus is the perfect fusion of Mediterranean flavors. Make everything from scratch or use a shortcut or two if you're short on time. Try it with pita chips, fresh veggies, or even spread it on sandwiches and wraps.
Creamy and easy to pack, this hummus is perfect for a picnic. Discover more gluten-free picnic recipes that are just as simple and delicious.
More Hummus Recipes:
Olive Tapenade Hummus
This easy olive tapenade hummus recipe blends creamy homemade hummus with briny olives, capers, and garlic for a bold Mediterranean dip that's vegan,
gluten-free, and packed with flavor.
Ingredients
For the Hummus:
- 1 can (15.5 oz)/439 g chickpeas, drained & rinsed
- ¼ cup/56g tahini
- 2 Tablespoons/30ml fresh lemon juice
- 1 garlic clove
- 2 Tablespoons/30ml extra-virgin olive oil
- 2 Tablespoons/30ml cold water (as needed)
- ½ teaspoon fine sea salt
For the Olive Tapenade:
- ½ cup pitted Kalamata olives
- ¼ cup pitted green olives
- 1 Tablespoons/15g capers
- ½ garlic clove
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 teaspoon/5ml lemon juice or red wine vinegar
- ¼ cup fresh herbs (parsley and thyme)
Instructions
Make the Hummus:
- Add chickpeas, tahini, lemon juice, garlic, olive oil, and salt to a food processor. Blend until smooth, adding cold water gradually to reach desired consistency. Taste and adjust seasoning.
Make the Olive Tapenade:
- In a mini processor, pulse Kalamata and green olives with capers, garlic, olive oil, lemon juice and fresh herbs. Process into a chunky but spreadable paste.
Combine - You can either:
- Swirl tapenade into hummus for a marbled look
- Serve on top of hummus for a more layered look.
Garnish & Serve:
- Top with a drizzle of olive oil, herbs, or paprika. Serve with pita chips, veggies, or use as a sandwich spread.
Notes
Substitutions:
Store-bought hummus or tapenade can be used to save time.
Tips for Success:
- Use high-quality olives for the best flavor.
- Add water slowly when blending to avoid thinning too much.
- Serve at room temperature for optimal taste.
Optional Garnishes:
- Drizzle of olive oil
- More fresh herbs
- Sprinkle of paprika or za’atar
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 573mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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