Olive Tapenade Hummus Recipe
If you like Boar’s Head Olive Tapenade Hummus Dip, then you will love this homemade recipe. Serve it with pita chips or veggie sticks.
You may like some more hummus recipes: Black Bean Hummus, Hurda Hummus, Roasted Sweet Potato Hummus, Savory Pumpkin Hummus, and Pumpkin Pie Dessert Hummus.
Table of Contents
About Olive Tapenade Hummus
Olive Tapenade Hummus is a variation of classic hummus that combines the creamy, nutty taste of chickpeas and tahini with the salty, briny goodness of olive tapenade.
It is popularly sold by the Boar’s Head, an American company renowned for producing premium-quality deli meats, cheeses, hummus, dips, condiments, and more.
This Boar’s Head Copycat Olive Tapenade Hummus recipe is a keeper. If you have been buying jars of this addictive dip, it’s time you start making it at home and save some dollars.
This recipe is vegan and gluten-free and comes together in under 10 minutes using a few simple ingredients.
It is a great dip for nachos, pita chips, pita bread, or crunchy veggies.
Ingredients
Chickpeas (Garbanzo Beans) are a must in hummus recipes. To save time, you can either cook the dry ones or use canned chickpeas.
Olives – This recipe traditionally uses pitted brine-cured Kalamata olives, but you can use black olives, too, just as I did.
You can make it with green olives, too.
Capers add a bold, salty, savory flavor.
Tahini – This sesame seed paste gives hummus a perfect nutty flavor. You can make it at home using my easy Tahini Paste recipe or buy a bottle.
Extra Virgin Olive Oil – Use a good quality one. You can replace EVOO with soybean, avocado, canola, or grapeseed oil.
Others – You will also need garlic, freshly squeezed lemon juice, salt, cumin powder, red pepper flakes, and ice-cold water.
You can also add lemon zest and lemon juice for extra flavor.
How To Make Hummus with Olive Tapenade
Add the following ingredients to a blender or a food processor.
- 1 cup drained and rinsed chickpeas
- 1 cup pitted brine-cured black olives (or pitted brine-cured Kalamata olives)
- 1 tablespoon brine-cured capers
- 2 peeled garlic cloves
- 2 tablespoon tahini paste
- 5 tablespoon extra virgin olive oil
- 2 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 2 tablespoon ice-cold water
Blend to make smooth hummus. Scrape the sides of the blender a few times while blending.
Add some more ice-cold water if needed to blend the hummus.
Check for salt and lemon juice, and add more if needed.
Transfer the hummus to a serving bowl. Drizzle extra virgin olive oil and top with chopped parsley, red pepper flakes, cooked chickpeas, and olives.
Serve with pita or any other crackers.
Olive Tapenade Hummus FAQs
If you don’t have tahini or prefer not to use it, you can still make olive tapenade hummus. Substitute tahini with additional olive oil or another nut or seed butter, such as almond or sunflower seed butter. The flavor and texture will be slightly different, but it will still be delicious.
You will need to cook the chickpeas until tender. Rinse ½ cup of dried chickpeas and soak them in 3-4 cups of water for 5-6 hours. Rinse again and add them to an Instant Pot. Add 2 cups of water, 1 teaspoon of salt, and ¼ teaspoon of baking soda, then close the lid. Press PRESSURE COOK and set the timer to 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Drain the chickpeas and use them to make the hummus.
Pro Tips By Neha
Add a little vegetable or chicken bouillon powder to enhance the hummus’s flavor.
Add roasted red peppers, sun-dried tomatoes, or fresh herbs like basil or parsley for a taste change.
Serving Suggestions
- Serve this olive hummus with fresh pita bread, pita chips, other homemade chips, crackers, or nachos.
- It also tastes great with veggie sticks – cucumber, carrot, bell peppers, or roasted zucchini.
- Thin it out and use it as a salad dressing.
- Use it as a spread for your sandwiches, open toast, and wraps.
- Include this creamy hummus in your Mezze platter with pita bread, classic hummus, falafel, and veggies.
- Add it to your Buddha bowls.
- You can add some to your deviled egg filling.
Storage Suggestions
Leftover olive hummus can be stored in an airtight container in the refrigerator for 5-6 days. Drizzle a thin layer of oil over it before storing to prevent it from drying.
You can also freeze it for upto a month. Thaw, blend once again, and serve.
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Olive Tapenade Hummus Recipe
Ingredients
- 1 cup chickpeas (drained and rinsed)
- 1 cup pitted brine-cured black olives (or pitted brine-cured kalamata olives)
- 1 tablespoon brine-cured capers
- 2 cloves garlic
- 2 tablespoons tahini paste
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- ½ teaspoon red pepper flakes
- 2 tablespoons Ice-cold water
Instructions
- Add all the ingredients to a blender or a food processor.
- Blend to make smooth hummus. Scrape the sides of the blender a few times while blending.
- Add some more ice-cold water if needed to blend the hummus.
- Check for salt and lemon juice and add more if needed.
- Transfer the hummus to a serving bowl. Drizzle some extra virgin olive oil and top with chopped parsley, red pepper flakes, cooked chickpeas, and olives.
- Serve with pita or any other crackers.
NOT True BOAR’s HEAD olive tapenade hummus- Proportions of Ingredients CAN NOT be correct! Checked Boar’s Head package. Ingredients are listed as such- Chickpeas, water, oil, tahini, & then olives. Yet, tahini here is only 2 Tbsp & Olives are listed as 1 cup = to chickpeas. THAT CAN”T BE!! Please adjust recipe appropriately.
Not sure how the ingredient listing works Lindsay, but in olive hummus, the quantity of the olive cannot be the least. I will still check into it. Nonetheless, the taste of this recipe is outstanding, so please do try it.