Greek Hummus

When I was growing up I hated olives, it didn’t matter what kind they were. I couldn’t understand why people always put them out at parties.

As a grownup, I now love them. Kalamata olives are my absolute favorite. Whenever I make something with them, I always end up stealing a few for myself.

The Kalamata olives are definitely the star in this particular Hummus. The salty, tangy flavor of them combined with the garbanzo beans and garlic is delish! My husband, who isn’t a big fan of Hummus, really liked this one.

Here is what you will need.

Drain and rinse the can of garbanzo beans.  Place into food processor.

Pulse for a few seconds.

Next, add garlic clove and juice of 1 small lemon.

Add the Kalamata olives and 1 tablespoon of extra virgin olive oil.

Blend until smooth.

Place into a bowl and dust the top with paprika. Serve with pita chips, veggies, or crackers.

Greek Hummus

10 minsPrep Time

Save Recipe


  • 1 (15 oz.) can chick peas, rinsed and drained
  • 6 kalamata olives
  • juice of 1 small lemon
  • 1 clove garlic, minced
  • 1 tbsp. extra virgin olive oil
  • paprika for dusting top of hummus
  • salt


  1. In a food processor, add all of the ingredients and blend until smooth. Place into a serving bowl and lightly dust the top with paprika. Serve with pita chips or raw veggies.

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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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