Hummus with olives gets special treatment when you make it like Ya Ya’s restaurant. Grilling pita wedges and topping homemade hummus with Kalamata olives and feta cheese … chickpeas never had it so good.
Healthy hummus. It most certainly rates high on the “must have on hand” for my kitchen.
Having hummus on hand is an incredible option for a healthy snack. A snack for dipping raw vegetables like carrot or cauliflower.
And making homemade hummus literally takes about 10 minutes.
I was inspired to dress things and jazz things up a bit after a recent visit to Ya Ya’s Euro Bistro. The best olive hummus recipe I’ve ever had, I knew I could easily recreate it in my own kitchen.
They’ve simply taken the time to fire grill pita bread and slice it into wedges. And their garlicky hummus with olives is a flavor combination that shines.
Add a sprinkle of feta cheese and a drizzle of chile oil to finish and you’ve got a WOW flavor combo.
The grilled pita wedges are divine, with a little crunch here and there from grilling, but still soft and chewy inside. Served warm they’re delightful.
Let’s take a look, this hummus with olives comes with easy to follow instructions.
Ingredients For Simple Hummus
- Canned Chickpeas (garbanzo beans).
- Tahini (Sesame Paste).
- Juice of one lemon.
- Olive Oil
- Garlic
- Olives, I use Kalamata Olives
- Chile Oil (optional)
Ingredient Substitutions
- Olives: This hummus with olives calls for Kalamata Olives. With their sweet and fruity flavor, they’re a nice compliment to homemade hummus. Substitute any kind of olives for this recipe. Black olive hummus would also be good using ripe olives. Green olives are also a good choice. Green olives come stuffed with garlic or jalapeno for a fun topping for hummus.
Step By Step Instructions, It’s Easy!
How to make hummus in food processor.
- Step 1: Using a colander, drain liquid from the garbanzo beans. Place the colander in a bowl to reserve some liquid. You’ll need at least 6 tablespoons of the canned liquid.
- Step 2: Place the peeled whole garlic in a food processor and give it a couple of whirls to chop.
- Step 3: Add garbanzo beans, tahini, lemon juice, olive oil and six tablespoons of the reserved liquid from the beans.
- Step 4: Blend the ingredients until very smooth. Add salt and pepper to taste, and add more of the canned garbanzo bean liquid if you want the hummus to be smoother and creamier.
What To Serve With Hummus
To serve, place hummus in your favorite serving bowl and drizzle with a little of the chile oil. Top with Kalamata olives and crumbled feta cheese. Serve with grilled pita wedges.
Here are some suggestions for fresh vegetables and more to serve with hummus with olives.
- Baby carrots.
- Cauliflower florets.
- Bell pepper slices.
- Pita Chips.
- Celery.
- Sugar snap peas.
- Pretzels.
How To Grill Pita Bread
Brush each side of the pita bread with olive oil. Place pita bread on a 350 – 400 degree hot grill. Grill for about 1 minute per side.
Watching it closely so it doesn’t burn. You only want to get it nice and toasty with visible grill marks. The grilled pita bread should be soft on the inside with a little crunch on the outside.
Cut it into wedges and serve immediately.
Yes, and I have done so many times. You’ll need to soak 1 cup of dried chickpeas overnight with enough water to cover by two inches. Drain the chickpeas the next morning and replace the water. Add about a tablespoon of salt to the chickpeas and bring to a boil. Reduce heat and simmer until crunchy tender. Depending on the age of the chickpeas, this could take anywhere from 90 minutes to 2 hours. Fresher dried chickpeas cook quicker.
Hummus with Olives and Grilled Pita
I hope you give this hummus with olives a try. Olive hummus is simply flat out delicious. And keep in mind, hummus is a healthy snack option, and is naturally gluten free.
And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find a ton of ideas, including the most popular for Jalapeno Artichoke Cheese Dip.
Hummus with Olives and Grilled Pita
Ingredients
- 1 large clove garlic
- 2-15 ounce cans chickpeas drained, liquid reserved
- 1 ½ teaspoons kosher salt
- ⅓ cup tahini sesame paste
- 1 lemon freshly squeezed lemon juice 1 lemon
- 6 tablespoons water or liquid from the chickpeas
- 1 Tablespoon Olive oil
- ½ Cup Feta Cheese
- ¼ Cup Assorted Kalamata Olives
- 1 Tablespoon chile oil
Instructions
- Turn on the food processor fitted with the steel blade and drop in the garlic. Give it a couple of whirls until the garlic is chopped.
- Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is pureed. Taste, for seasoning.
- Pour mixture into a bowl and fold in Feta cheese and olives. Drizzle with chile oil. chile oil. Top with additional feta and olives. Serve immediately or refrigerate for up to three days in the fridge. Serve with warm or grilled pita wedges.
- Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
- Brush each side of the pita bread with olive oil. Place pita bread on a 350 – 400 degree hot grill. Grill for about 1 minute per side. Watching it closely so it doesn't burn. You only want to get it nice and toasty with visible grill marks. Cut it into wedges and serve immediately.
Notes
Nutrition
Hummus with Olives and Grilled Pita …It’s What’s for an Appetizer.
More Homemade Hummus Recipes
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This recipe was first published June of 2013 and republished May of 2022 with step by step instructions.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
The glack olive hummus really is a different one from what I’ve had and I can’t wait to give it a try.
I keep saying I’m going to make hummus rather than buying it all of the time and after seeing yours, I’m inspired to do just that. I did buy some garbanzos recently, so I think it’s time to cook them up and make me some hummus. Thanks for sharing your recipe!
Lea Ann, I have a tough time in Greek restaurants since I’m allergic to garlic, but I love making my own garlic-free versions of the dishes. I always look for garlic-free olives but have never put olives on my hummus. Must remedy that!
The restaurant sounds fun – and I love dissecting a favorite dish to recreate, don’t you? Good job with this one. I’d never have thought of adding feta, chili oil and kalamatas . . . yum!
After seeing the post, someone told me they go to a restaurant where they add jalapeno, cilantro and walnuts. I see more hummus in my future.
Oh my . . . I am starting to conjure new combinations. My pet herb is thyme right now. Gorgonzola perhaps? One of those yummy flavored oils drizzled over. I am going to love this!
Hummus and tabbouleh are two of Alexis’ favorite Mediterranean dishes, she’d love this.
I don’t think I’ve ever had Tabbouleh … have to Google that one. You’re broadening my horizons.
The only way I was able to get my husband to eat hummus was to put plenty of cayenne and tabasco in it 🙂 Now he loves it! Love the grilled pitas – have to try that.
I think I’m on your husband’s side! LOL, I did however, really like the olives and feta. Thanks so much for your reply Susan. Happy Weekend. 🙂
I love going to Ya Ya’s too. In the past my favorite has been the duck confit and polenta, but now that you have endorsed this I am going to have to step out and try something new.
Godness, Duck Confit and Polenta will is what I’ll order next time. Sounds incredible. How did I miss it?
Thanks Ansh.
It looks like hummus heaven!
There is a restaurant here that blends in roasted red peppers and serves it with different types of bread..
oh my!
This has inspired me to find more combinations. Thanks RMW
Hummus is something I’ll eat but not something I go out of my way to obtain, but with the things you added, I can see enjoying it more.
I sure liked this version Larry. It’s rekindled my interest.