Olive Tapenade Hummus Dip Boar S Head Copycat Whiskaffair

on Aug 25, 2022, Updated Oct 28, 2023 You may like some more hummus recipes: Black Bean Hummus, Hurda Hummus, Roasted Sweet Potato Hummus, Savory Pumpkin Hummus, and Pumpkin Pie Dessert Hummus.

About Olive Tapenade Hummus

This Boar’s Head Copycat Olive Tapenade Hummus Dip recipe is a keeper. If you have been buying the jar of this addictive dip, it’s time you start making it at home and save some dollars. This olive tapenade hummus recipe is vegan and gluten-free and comes together in under 10 minutes using a few simple ingredients. It is a great dip to serve with nachos, pita chips, pita bread, or veggie sticks.

Serving Suggestions

Serve this olive hummus with fresh pita bread, pita chips, other homemade chips, crackers, or nachos. It also tastes great with veggie sticks – cucumber, carrot, bell peppers, or roasted zucchini. Thin it out and use it as a salad dressing. Use it as a spread for your sandwiches, open toast, and wraps. Include it in your Mezze platter with pita bread, classic hummus, falafel, and veggies. Add it to your Buddha bowls. You can add some to your deviled egg filling.

Olives – This recipe traditionally uses pitted brine-cured Kalamata olives, but you can use black olives, too, just as I did. You can make it with green olives, too. Capers add a bold, salty, savory flavor. Tahini – This sesame seed paste gives hummus a perfect nutty flavor. You can make it at home using my easy Tahini Paste recipe or buy a bottle. Extra Virgin Olive Oil – Use a good quality one. You can replace EVOO with soybean, avocado, canola, or grapeseed oil. Others – You will also need garlic, freshly squeezed lemon juice, salt, cumin powder, red pepper flakes, and ice-cold water. You can also add lemon zest along with lemon juice for added flavor.

1 cup drained and rinsed chickpeas 1 cup pitted brine-cured black olives (or pitted brine-cured Kalamata olives) 1 tablespoon brine-cured capers 2 peeled garlic cloves 2 tablespoon tahini paste 5 tablespoon extra virgin olive oil 2 tablespoon freshly squeezed lemon juice ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon red pepper flakes 2 tablespoon ice-cold water

Blend to make smooth hummus. Scrape the sides of the blender a few times while blending. Add some more ice-cold water if needed to blend the hummus. Check for salt and lemon juice, and add more if needed. Transfer the hummus to a serving bowl. Drizzle extra virgin olive oil and top with chopped parsley, red pepper flakes, cooked chickpeas, and olives. Serve with pita or any other crackers. Add roasted red peppers, sun-dried tomatoes, or fresh herbs like basil or parsley for a taste change.