This recipe from the blog Confections of a Foodie Bride cranks up the intensity of hummus, incorporating kalamata olives in an otherwise standard chickpea-and-tahini affair. The results are bold and surprising: the perfect thing to shake up a snack spread.

Game plan: Make the hummus up to 5 days ahead and refrigerate it in an airtight container. Let sit at room temperature for an hour before serving.

  • Yield: About 2 1/2 cups
  • Difficulty: Easy
  • Total: 15 mins, plus 1 hr chilling time
  • Active: 15 mins

Ingredients (10)

  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup water
  • 6 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 to 2/3 cup kalamata olives, rinsed and pitted
  • 2 medium garlic cloves, peeled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Dash of cayenne pepper


  1. Combine the lemon juice and water in a small, nonreactive bowl. In a separate bowl, whisk the tahini and olive oil together until smooth.
  2. To a food processor fitted with the blade attachment, add the chickpeas, olives, garlic, salt, cumin, and cayenne. Pulse until it’s a coarse purée. Scrape down the bowl.
  3. With the motor running, add the lemon juice–water mixture in a stream; process for 1 minute. Scrape down the bowl again.
  4. Repeat with the tahini-oil mixture and process until smooth, about 1 minute.
  5. Transfer the hummus to a bowl. Cover and refrigerate for 1 hour before serving to let the flavors meld. Taste for seasoning, and add more salt if necessary.