If you like Boar’s Head Olive Tapenade Hummus Dip, then you will love this homemade recipe too. Serve it with pita chips or veggie sticks. (vegan and gluten-free).
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About Olive Tapenade Hummus
This Boar’s Head Copycat Olive Tapenade Hummus Dip recipe is a keeper.
If you have been buying the jar of this addictive dip, it’s time you start making it at home and save some dollars.
This olive tapenade hummus recipe is vegan and gluten-free and comes together in under 10 minutes using a few simple ingredients
It is a great dip to serve with nachos, pita chips, pita bread, or veggie sticks.
Double or triple the recipe for a bigger crowd.
Here are some more hummus recipes that you may like
- Black Bean Hummus
- Hurda Hummus
- Sweet Potato Hummus
- Pumpkin Hummus
- Pumpkin Pie Dessert Hummus
- Edamame Hummus
Ingredients
Chickpeas – Chickpeas (Garbanzo beans) are a must in hummus recipes. You can either cook the dry ones or use canned chickpeas to save time.
Olives – This recipe is traditionally made using 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 a perfect nutty flavor to the hummus. Make it at home using my very easy Tahini Paste recipe or by a bottle.
Extra Virgin Olive Oil – Use a good quality one. You can replace EVOO with soybean oil, avocado oil, canola oil, 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 along with lemon juice for added flavor.
How To Make Olive Tapenade Hummus
Add
- 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
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.
Frequently Asked Questions
Yes, 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 other nut or seed butter like almond butter or sunflower seed butter. The flavor and texture will be slightly different, but it will still be delicious.
You will have to cook the chickpeas until they are 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 salt, and ¼ teaspoon baking soda, and 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 veg bouillion powder or chicken bouillion powder to enhance the taste of hummus.
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 it in your Mezze platter along 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
This creamy hummus will last in the refrigerator for 4-5 days when stored in an air-tight container.
Use a clean and dry spoon for every use, to make sure that the hummus lasts longer.
While it is possible to freeze olive tapenade hummus, the texture may change slightly upon thawing. The water content in the hummus can cause it to become a bit grainy or separate.
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Recipe Card
Boar’s Head Olive Tapenade Hummus Dip 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.
Lindsay Johnson
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.
Neha Mathur
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.