Hummus with Greek-Style Olives

Black Olive Hummus

Black Olive Hummus

My friend Jared Bendis loves hummus. He told me what he really likes is hummus with black olives. Was asked to make humus for a dinner recently so I decided to make olive hummus. It was a huge hit at dinner. You can use fancy olives or even just black olives out of a can. I used black olives out of a can but doctored them up by steeping them for several days in a mixture of lemon juice, olive oil, garlic and oregano. Recipe follows. Really made a difference.   

Hummus with Olives

1 can garbanzo beans, drained

1 c. black olives, drained

1/4 c. olive oil

2 T. lemon juice

2 T. tahini (sesame seed paste)

2 cloves garlic

salt and hot pepper sauce to taste


Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.

Greek- Style Olives

Greek- Style Olives

Marinated Greek-Style Olives

1 can pitted black olives, drained and rinsed

1/4 c. lemon juice

2 slices lemon

2 whole garlic cloves

1 t. oregano

1/2 c. olive oil


Combine olives with all the ingredients, except the oil, and place in a covered dish in the fridge for 3 days. Add the oil and return to fridge for up to a couple of weeks, but at least 1 day. Drain before serving and allow to come to room temperature. Makes about 1 1/3 c.


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