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warm olive-topped hummus

Warm Olive-Topped Hummus

This restaurant-quality warm olive-topped hummus features a silkier, whipped chickpea base than store-bought versions. It is elevated by a savory "salad" of briny Kalamata and green olives, fresh parsley, toasted sesame seeds, and a hint of chili heat. Drizzled with high-quality extra virgin olive oil, it is the perfect centerpiece for any Mediterranean mezze platter or a healthy, plant-forward snack.
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Prep Time 15 minutes
Servings: 6
Course: Mezze, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

The Hummus Base:
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/3 cup high-quality tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 2 –3 tbsp extra virgin olive oil
  • Salt and black pepper to taste
  • 1-2 tbsp ice-cold water
The Mediterranean Toppings:
  • 1/2 cup pitted olives Kalamata and Manzanilla/Green mix
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp white sesame seeds
  • 1 tsp red chili pepper flakes
  • 2 tbsp extra virgin olive oil for drizzling

Method
 

  1. Prepare the Chickpeas: (Optional but recommended) Boil the canned chickpeas in water with a pinch of baking soda for 10 minutes. Drain and rinse with cool water.
  2. Blend the Base: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process for 2 minutes until a thick paste forms.
  3. Emulsify: With the motor running, slowly drizzle in the olive oil. Then, add the ice-cold water one tablespoon at a time until the hummus is light, airy, and ultra-smooth.
  4. Plate: Spread the hummus into a shallow bowl. Use a spoon to create a deep circular well in the center.
  5. Garnish: Fill the well with olive oil. Sprinkle parsley around the edges, then place the olives in the center.
  6. Finish: Dust with sesame seeds and chili flakes. Serve at room temperature.

Notes

  • The Silkiness Secret: For the smoothest possible texture, simmer canned chickpeas in water with ½ teaspoon of baking soda for 10 minutes before blending. This softens the skins and creates a much airier dip.
  • Temperature Tip: Serving at room temperature or slightly warm prevents the olive oil from solidifying and allows the subtle flavors of the tahini and cumin to shine.
  • Pita Pairing: If serving with pita, lightly brush the bread with olive oil and a pinch of za'atar before warming it in the oven for an authentic touch.