Black Olive Hummus: A Quick, Frugal Gluten Free Snack

I didn’t seem to scare anyone with my suggestion of adding black bean flour to chocolate cake, but I still thought I’d follow that post up with a more traditional cooked bean recipe.

Black Olive Hummus is my fall-back recipe when we need a quick appetizer. We always keep chickpeas and olives on hand and I can whip up a batch of this in less than five minutes for a hungry babe or hungry guests.

Black Olive Hummus

2 cans chickpeas, reserve liquid from one
2 Tbsp. tahini
1 clove garlic
1 Tbsp. cumin
5 sprigs cilantro
12 black olives, jumbo size
salt, to taste
lime juice, to taste

Black Olive Hummus with Carrots

1. Place the chickpeas (drained), tahini, garlic, cumin, and cilantro in a food processor. Turn the processor on and slowly pour in the reserved liquid, and then process for an additional 30 seconds or so. At this point you should have a thin, creamy dip.

2. Stir in the salt and lime juice until you’re happy with the taste of the hummus. Then add in the olives and pulse the processor until the olives are broken up into small, but still visible, chunks.

3. Spoon the hummus into a serving dish and sprinkle on a tad of paprika. If you’re not watching your fat intake you can also drizzle a small amount of good olive oil over the top.

P.S. Feel free to adjust any of the seasonings to taste. It’s taken me two years to write this post because it’s taken me that long to remember to actually measure the ingredients as I make it!

Serving Suggestions:

  • As a dip for raw veggies, such as carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage slices.
  • Oozing out of a hummus sandwich. I love hummus sandwiches with a slice of good cheese, ripe tomato, lettuce, sliced avocado, and salt & pepper. (All served on slices of “Finally, Really Good Sandwich Bread”, of course.
  • Spread on a slice of piping hot Multi-Grain Flat Bread.
  • Mixed with a salad for a heart-healthy salad dressing.

P.S. If you don’t have all of the ingredients available, you can try this simpler hummus recipe. It won’t be quite as flavorful but will be a little easier to make. It’s gluten free as well.

And if that’s not enough, look at my recipes for other gluten free snacks!


  1. Just out of curiosity, how do you slice avocado? Maybe, a better question is, how do you peel and pit an avocado. I always slice mine in half, pop the halves of the pit out, and then scoop it out. But, that wouldn’t work for anything but quacamole.

    I am thinking a hummus sounds really good!
    Amy B

  2. @Amy B: Like you I slice it in half and pop the pit(whole) out. Then I make several vertical cuts down each avocado half to get my slices. Once that is done I either gently squeese the shell to pop the slices it out, or carefully scoop them out with a spoon. I took some pictures this weekend and will try to get them posted soon.


  1. [...] I posted my recipe for Black Olive Hummus I mentioned that I love hummus sandwiches with sliced avocado, tomato and lettuce. Amy B asked how [...]