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Olive and Sun Dried Tomato Hummus

Course 13:0
Cuisine XO
Servings 20 servings
Author 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


  • Put the garbanzo beans and garlic cloves in a food processor. While running, drizzle in the olive oil. Blend until smooth.
  • Turn food processor off and add the tahini, lemon juice, parsley, paprika, thyme, and salt. Blend until smooth.
  • Add the sun dried tomatoes. Blend until mostly chopped.
  • 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).