Green Olive Hummus Bi'Tahini

Green Olive Hummus Bi'Tahini

July 20, 2014

Here’s another favorite recipe from my family, Hummus bi’Tahini. I have to admit that when we have the family over, it stays pretty traditional because that’s how they like it (though each of my kids makes theirs a little differently). When I entertain though, I love to take that walk on the wild side, getting a little crazy with different additions. Some of your friends may not be adventurous enough to mix things up on their own, so it may help inspire them to try something new!This time I used one of my favorite olives, the marinated and pitted colossal green, that you can find in your grocery store’s cold condiment section, usually near the cheeses. This has a little bit of heat and a salty bite that goes fabulous with cocktails. My ultimate drink with any of our Mediterranean meals is either Ouzo or Arak over ice, but that’s just me. Drink what you like and enjoy to the fullest!

Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 cans Garbanzo beans (chick peas), rinsed and drained
3 Cloves garlic
1/3 to 1/2 C - Colossal green pitted olives, saving a few for garnish
1/2 C Tahini
2 T Extra virgin olive oil (I've been using - California Olive Ranch in everything lately)
3 Lemons, zested and juiced (need 1 T zest)
Couple dashes of hot sauce, optional
1 T Water
1 tsp Salt, or more, depending on the saltiness of the olives
1 tsp Cracked black peppercorns
Fresh parsley or mint, minced


  1. Add chick peas, garlic, and olives to food processor, and pulse until chopped. Add tahini, olive oil, lemon juice, zest, hot sauce (if using), and water. Puree, scraping down the sides as needed. Taste test for lemon juice, and add water to slightly thin the dip, as needed. Add salt and pepper and puree, again scraping down the sides.
  2. Pour in a large, shallow bowl, drizzling with plenty of olive oil. Garnish with olives and herbs. Serve with a crudit̩ platter, fresh pita bread, and/or pita chips.

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