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Olive Hummus Dip

  • Author: The 4 Blades
  • Total Time: 7 minutes
  • Yield: more than 10


This olive hummus combines the flavours and textures of hummus and tapenade into one dip. Perfect for nibblies with friends on a Saturday afternoon! You can whip this dip up in no time with ingredients that many of us already have in the fridge and pantry.

We featured this recipe in episode 147 of The 4 Blades podcast where we had our (almost) 9 year old nephew joined us to create a kids dinner party. This was the starter served with some grain free crackers from The On the Road Issue.

Recipe Tester Feedback: “This recipe gave a nice twist to the traditional hummus, giving it a bit more flavour variety.” – Karissa

No: Gluten / Dairy / Egg / Nuts


  • garlic cloves – 1, peeled
  • chickpeas – 400g tin, drained and rinsed
  • lemon – 1/2, juice only
  • olives – 60g, black, drained
  • olive oil – 25g

Serving suggestions:

  • crackers – ensure GF if required
  • vegetables of choice – to serve

You will need:

  • knife
  • chopping board
  • spatula


  1. Add the peeled garlic clove (1) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
  2. Add the rinsed chickpeas (400g tin), lemon juice (from 1/2 lemon), drained black olives (60g) and olive oil (25g) to the bowl. Mix Speed 4 / 30 seconds, then assess the texture. This will lead to a slightly chunky dip, which we loved. You can always add a little more oil and process for a longer duration if you prefer your dip to be more smooth.
  3. Serve with crackers or crudités.
  4. Enjoy!


Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipesm, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegan, Vegetarian