Olive Hummus


  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 1/2 tablespoons sesame tahini
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons extra virgin olive oil plus additional for drizzling
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt or to taste
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 cloves garlic
  • 2 tablespoons plain Greek yogurt
  • 1 (6 ounce) can California Ripe Olives plus 2 tablespoons brine from can, divided Chopped fresh parsley (optional)
  • Pita bread wedges, pita chips and cut raw vegetables


Open olive can and strain out brine, reserving 2 tablespoons; set aside. Puree beans, tahini, lemon juice, olive oil, cumin, salt, cayenne and garlic in a food processor until very smooth. Add yogurt and reserved olive brine and mix again. Add 2/3 of the olives and pulse until coarsely chopped. Transfer to a bowl. Coarsely chop remaining olives and sprinkle over the top. Drizzle with additional olive oil and sprinkle with chopped fresh parsley, if desired. Serve with pita bread wedges, pita chips or raw vegetables.