a recipe for kalamata olive hummus

kalamata olive hummus // kitschandcamera.com

today i made an incredible hummus – a kalamata olive hummus.  it’s quite tasty; earthy chickpeas and ground coriander compliment the briny olives wonderfully.  even if you don’t like olives, you’ll enjoy – the flavor isn’t overwhelming by any means.  salty & rich in healthy fats, this hummus can simply be enjoyed with chips or crackers or added as a flavor boost to an otherwise bland sandwich.

i’ll keep this one short & sweet, and leave you with the tasty recipe below!

kalamata olive hummus // kitschandcamera.com



  • 2 15-oz cans of garbanzo beans
  • 2/3 cup pitted kalamata olives
  • 2 large cloves garlic
  • 1 small yellow onion
  • 1 tbsp olive oil
  • 1/4 cup water (or you can use the juice from the olives, for extra oomph)
  • 2 tbsp tahini paste
  • juice of 1 lemon
  • 3/4 tsp ground coriander
  • 1/2 tsp salt
  • 1 tsp honey
  • pinch of paprika
  • handful of fresh parsley

kalamata olive hummus // kitschandcamera.com


  1. roughly chop onion and peel garlic. place in foil or on a tray, drizzle with olive oil and roast 15-20 minutes at 350 degrees.  (alternatively you could include these raw, but that can be a bit abrasive, for me at least.)
  2. once finished roasting, add garlic & onion to food processor. mix in the rest of the ingredients listed above.  puree ~5 minutes, until consistency is smooth but some texture is retained.  if too chunky or hard to work with, thin the hummus with additional water.
  3. taste and adjust seasonings accordingly.  when in doubt, more lemon.
  4. serve as an app or on your next sandwich!

kalamata olive hummus // kitschandcamera.com

5 thoughts on “a recipe for kalamata olive hummus

  1. Would it work with black olives? I don’t care for kalamata.


    “Who loves, raves”—–Lord Byron

  2. this looks really delicious. What’s weird is that I like kalamata olive hummus, but can’t stand kalamata olives. I just tried one last night.. couldn’t do it! love how chickpeas and spices change everything. Thanks for sharing!

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