Olive Tapenade Hummus (Boar’s Head Copycat)
on Aug 25, 2022, Updated Oct 28, 2023
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.
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.
Ingredients
Chickpeas (Garbanzo Beans) are a must in hummus recipes. To save time, you can either cook the dry ones or use canned ones.
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 along with lemon juice for added flavor.
How To Make Olive Tapenade Hummus
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.
Frequently Asked Questions
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 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 with pita bread, classic hummus, falafel, and veggies.
- Add it to your Buddha bowls.
- You can add some to your deviled egg filling.
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Olive Tapenade Hummus Dip Recipe (Boar’s Head Copycat)
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.
Video
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.