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Olive and Sun Dried Tomato Hummus

Real Ratio 13:0
Servings 20 servings
Special Diets DF, EF, GF, SF, V, VG


  • 2 cans (15 oz.) garbanzo beans (or chickpeas), drained
  • 2 cloves garlic, peeled
  • 1/2 c. extra virgin olive oil
  • 1/2 c. tahini
  • 1 tbsp. lemon juice
  • 1 tbsp. dried parsley
  • 2 tsp. paprika
  • 1 tsp. dried thyme
  • Real Salt to taste
  • 1 jar (approx. 10 oz.) green olives with pimientos, drained
  • 1 jar (approx. 8 oz.) oil-packed sun dried tomatoes, drained
  • 1/2 jar (approx. 4 oz.) black olives, drained
  • 1/2 jar (approx. 4 oz.) kalamata olives, drained


  1. Put the garbanzo beans and garlic cloves in a food processor. While running, drizzle in the olive oil. Blend until smooth.
  2. Turn food processor off and add the tahini, lemon juice, parsley, paprika, thyme, and salt. Blend until smooth.
  3. Add the sun dried tomatoes. Blend until mostly chopped.
  4. Add the olives, one kind at a time, and blend until chopped (there should still be flecks of red, black, and brown from the tomatoes and olives).