Kalamata Olive Hummus

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Homemade Kalamata Olive Hummus is a breeze to make and packed with flavor. Creamy white beans, tangy Kalamata olives, and zesty spices create a delightful dip. Enjoy it as an appetizer or snack with veggies or crackers.

Are you still buying store-bought hummus? Let me tell you, it’s time to switch to homemade! This Homemade Kalamata Olive Hummus is a game-changer, bursting with Mediterranean flavors in every bite. It’s super creamy, and the best part? You can whip it up in just 5 minutes!

I love hummus; it’s so versatile and pairs well with almost anything. But this particular Kalamata Olive Hummus is on another level! The combination of creamy white beans, tangy Kalamata olives, and zesty spices creates a flavor explosion that’s hard to resist.

You only need a food processor and a few simple ingredients to bring this delicious dip to life. It starts with white beans of your choice – I like using a mix of cannellini beans and chickpeas, but you can go with your preference. Drain the beans, but don’t throw away that liquid gold! You’ll need a tablespoon or two of aquafaba (bean liquid) to add that extra creaminess to the hummus. Pro tip: Save the rest of the aquafaba as a brilliant egg white substitute for future recipes!

In goes the tahini, providing a nutty depth to the hummus. Freshly squeezed lemon juice adds that zingy brightness, and of course, we can’t forget the star of the show – pitted Kalamata olives! These tangy gems take the hummus to the next level and make it unique. To add a nutritional boost, sprinkle in ground flaxseed, rich in omega-3 fatty acids.

What you’ll need to make this Kalmata Olive Hummus

  • can white beans of choice
  • aquafaba
  • tahini (optional)
  • lemons
  • pitted Kalamata olives
  • ground flax seed
  • oregano, basil, parsley
  • garlic powder
  • cumin
  • salt and pepper


Now, don’t keep this Kalamata Olive Hummus to yourself; share it with friends and family at your next gathering. Trust me; they’ll be begging you for the recipe! Enjoy it with your favorite veggies, bread, or crackers – it’s a snack that’s both delicious and nutritious.

So, next time you reach for that store-bought hummus, remember how easy and utterly divine this homemade version is. It’s time to upgrade your hummus game and make this Kalamata Olive Hummus!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Kalamata Olive Hummus

Store bought hummus?? Chick, peas! Homemade hummus is so easy to make and this MEDITERRANEAN KALAMATA HUMMUS is to diiiiie for! Super duper creamy, ready in 5 minutes, and fulllll of tangy olivey goodness, I promise you’re going to love it! Perfect to make for a healthy appetizer, or add this to your meal prep and enjoy as a nutritious snack with veggies or crackers all week long!
Prep Time 10 minutes
Course Appetizer, Dip
Cuisine Mediterranean
Servings 8


  • Blender


  • 14oz can white beans of choice drained, liquid reserved (I like to use half cannelini beans and half chickpeas)
  • 1-2 tbsp aquafaba liquid from beans (save the rest to use as an egg white substitute later!)
  • 1 tbsp tahini optional
  • 1-2 lemons juiced (adjust to taste)
  • 1/2 cup pitted Kalamata olives
  • 2 tbsp ground flax seed
  • ½ tsp oregano basil, parsley
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt and pepper


  • Place all ingredients in a food processor and mix until fully combined and super creamy. Season to taste.
  • Serve topped with high quality olive oil, olive tapenade, fresh parsley, crispy chickpeas, and sliced olives with veggies, bread, or crackers for dipping!
Keyword creamy vegan hummus, dairy free, gluten free, hummus, oil free, plant based, vegan
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