Creamy, silky hummus blended with buttery Castelvetrano olives, tahini, fresh parsley, garlic, and lemon, then finished with whole Castelvetrano olives, fragrant parsley, flaky sea salt, and a generous drizzle of premium extra virgin olive oil. This elegant Mediterranean appetizer is equally at home on a casual snack board or as the centerpiece of an impressive mezze platter.

Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Yield: 8 servings

Ingredients

For the Hummus

• 1 (15.5 ounce) can chickpeas, drained, rinsed, and peeled (optional, for the smoothest texture)
• 3/4 cup pitted Castelvetrano olives
• 3 Tablespoons tahini
• 2 Tablespoons premium extra virgin olive oil
• 2 Tablespoons freshly squeezed lemon juice
• 1 large garlic clove
• 1 teaspoon ground cumin
• 1/4 cup loosely packed fresh Italian parsley
• 2 Tablespoons ice water, plus more as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Topping

• 1/2 cup whole Castelvetrano olives
• 2 Tablespoons chopped Castelvetrano olives
• 2 Tablespoons chopped fresh Italian parsley
• Finely grated zest of 1/2 lemon
• Premium extra virgin olive oil, for drizzling
• Flaky sea salt

For Serving

• Warm pita bread
• Toasted baguette slices brushed lightly with olive oil
• Fresh cucumber slices
• Carrot sticks
• Celery sticks
• Sweet bell pepper strips

Preparation

1. If desired, remove the skins from the chickpeas for an exceptionally smooth hummus. Pat dry before using.
2. Add the chickpeas, 3/4 cup pitted olives, tahini, olive oil, lemon juice, garlic, cumin, and parsley to a food processor or Vitamix.
3. Blend until mostly smooth.
4. With the machine running, slowly add the ice water. Continue blending for 3 to 5 minutes, stopping occasionally to scrape down the sides of the bowl or container.
5. If the hummus is thicker than desired, blend in additional ice water, 1 Tablespoon at a time, until it reaches a light, whipped, silky consistency.
6. Taste and season with kosher salt and freshly ground black pepper. Adjust the lemon juice if desired.
7. Spoon the hummus into a shallow serving bowl. Using the back of a spoon, create a broad spiral well across the surface.
8. Arrange the whole olives over the hummus. Scatter the chopped olives and parsley across the top, then sprinkle with the lemon zest.
9. Finish with a generous drizzle of premium extra virgin olive oil and a light sprinkle of flaky sea salt.
10. Serve immediately with warm pita, toasted baguette, or fresh vegetables.

Cook’s Notes

• Castelvetrano olives are preferred for their buttery, mild flavor. Manzanilla olives may be substituted for a more assertive, briny hummus.
• Ice water is one of the secrets to producing exceptionally smooth, light hummus.
• Blending for several minutes produces a dramatically creamier texture than stopping as soon as the ingredients are combined.
• For an even richer, sweeter flavor, substitute one roasted garlic clove for the raw garlic.
• Prepare the hummus up to 2 days in advance and refrigerate. Add the garnishes just before serving.
• Allow refrigerated hummus to sit at room temperature for about 20 minutes before serving for the best flavor and texture.

Serving Suggestions

• Serve as part of a Mediterranean mezze platter with feta cheese, roasted red peppers, marinated artichokes, stuffed grape leaves, and toasted pita.
• Pair with grilled lamb, chicken souvlaki, shrimp, or grilled vegetables.
• Use as a spread for sandwiches, wraps, or burgers.
• Spoon over roasted potatoes or grilled zucchini for a flavorful side dish.

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Dry Rosé
• Greek Assyrtiko
• Sparkling water with fresh lemon and mint
• Freshly brewed iced tea with lemon