This vibrant Mediterranean-inspired hummus combines creamy chickpeas and tahini with buttery Castelvetrano olives, briny Manzanilla olives, fresh parsley, cilantro, capers, jalapeño, garlic, and bright lemon.

It falls somewhere between classic hummus and a fresh green olive tapenade—creamy, herbaceous, pleasantly briny, and finished with extra-virgin olive oil and whole olives.

Ingredients

• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1/2 cup pitted Castelvetrano olives, plus more for garnish
• 1/2 cup pitted Manzanilla olives, plus more for garnish
• 1/2 jalapeño, seeded and roughly chopped
• 1 tablespoon capers, drained and rinsed
• 2–3 cloves garlic
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 cup packed fresh flat-leaf parsley
• 1/2 cup packed fresh cilantro
• 3–5 tablespoons ice-cold water, as needed
• 1 tablespoon extra-virgin olive oil, plus more for serving
• Freshly ground black pepper, to taste
• Salt, only if needed

For Garnish

• Castelvetrano and Manzanilla olives
• Chopped fresh parsley and/or cilantro
• Extra-virgin olive oil
• Freshly ground black pepper, optional

Instructions

1. Drain the olives well. Rinse and drain the capers to remove excess salt.
2. Add the garbanzo beans, Castelvetrano olives, Manzanilla olives, jalapeño, capers, garlic, tahini, lemon juice, and lemon zest to a food processor.
3. Add the parsley and cilantro.
4. Process until finely chopped and beginning to become creamy, scraping down the sides of the bowl as needed.
5. With the processor running, add the ice-cold water 1 tablespoon at a time until the hummus is smooth, creamy, and easily scoopable.
6. Drizzle in the extra-virgin olive oil and process just until incorporated.
7. Add freshly ground black pepper. Taste before adding salt, since the olives and capers may provide all the seasoning needed.
8. Serve immediately at room temperature, or refrigerate for about 30 minutes to allow the flavors to meld.
9. Spoon onto a shallow serving plate or bowl. Make a shallow well in the center, drizzle generously with extra-virgin olive oil, and garnish with olives and chopped herbs.

Cook’s Notes

• Start with 2 cloves of garlic. Raw garlic intensifies as the hummus rests, so add the third only if you want a stronger bite.
• Removing the jalapeño seeds and ribs keeps the heat gentle. Leave some in for a spicier dip.
• Do not automatically add salt. The Manzanilla olives and capers may already provide enough.
• Castelvetrano olives contribute buttery, mild fruitiness, while Manzanilla olives provide a sharper briny character.
• Use ice-cold water rather than extra oil to loosen the hummus. This keeps the texture lighter and creamier.
• Store covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving, then refresh with a drizzle of extra-virgin olive oil.

Serving Suggestions

Serve with:

• Warm pita wedges
• Pita chips
• Crostini
• Seeded crackers
• Cucumber slices
• Bell pepper strips
• Carrots
• Celery
• Cherry tomatoes
• Grilled flatbread

It also works beautifully as a spread for Mediterranean sandwiches and wraps or alongside grilled chicken, lamb, roasted vegetables, and falafel.

For a larger appetizer platter, surround it with feta, marinated artichokes, roasted red peppers, additional olives, cucumbers, tomatoes, and warm pita.

Optional Za’atar Variation

Spoon the hummus into a shallow serving bowl and make a shallow well in the center. Drizzle with extra-virgin olive oil, then sprinkle approximately 1 teaspoon za’atar over the surface. Add the olives and chopped herbs as directed. Using the za’atar as a finishing seasoning preserves the fresh herbs and distinctive olive flavor while adding tangy sumac and toasted sesame notes.

Beverage Suggestions

Wine: Sauvignon Blanc, Albariño, Vermentino, Assyrtiko, or a dry Provençal-style rosé.

Beer: Pilsner, Kölsch, Belgian witbier, or a light Mediterranean-style lager.

Cocktail: Gin and tonic with lemon, a classic martini with an olive garnish, or a light cucumber-gin cocktail.

Non-Alcoholic: Sparkling mineral water with lemon and cucumber, mint lemonade, or unsweetened iced tea with fresh lemon.