Classic Hummus with Castelvetrano Olive Tapenade

Name: Classic Hummus with Castelvetrano Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Castelvetrano olives, coarsely chopped; 1 small clove garlic; 1 oil packed anchovy, rinsed and dried; 2 teaspoons salt-packed capers, rinsed and drained; 1/4 cup fresh flat leaf parsley; 2 tablespoons extra-virgin olive oil; 1/2 lemon, for juicing; One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained; 3 tablespoons tahini; 1 garlic clove; 3 tablespoons extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons water

Servings: persons

3/4 cup Castelvetrano olives, coarsely chopped
1 small clove garlic
1 oil packed anchovy, rinsed and dried
2 teaspoons salt-packed capers, rinsed and drained
1/4 cup fresh flat leaf parsley
2 tablespoons extra-virgin olive oil
1/2 lemon, for juicing
One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
3 tablespoons tahini
1 garlic clove
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons water

1
Chop 1/2 cup of the olives coarsely, and chop the remaining 1/4 cup finely.
2
Using a mortar and pestle, pound the garlic, anchovy, and the capers to a paste.
3
Add the chopped olives, parsley, and olive oil and pound lightly a few more times to combine.
4
Season with a squeeze of lemon juice, to taste.
5
Set aside.
6
In the bowl of a food processor, combine the chickpeas, tahini, garlic, olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth.
7
Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl.
8
Pulse a few more times until incorporated and smooth.
9
Taste to adjust for seasoning and transfer to a serving dish.
10
Spoon the tapenade over the hummus and serve alongside warm pita bread.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup Castelvetrano olives, coarsely chopped, 1 small clove garlic, 1 oil packed anchovy, rinsed and dried, 2 teaspoons salt-packed capers, rinsed and drained, and more.

Yes, Classic Hummus with Castelvetrano Olive Tapenade falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!