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Jalapeño Olive Hummus

  • Author: Michelle Cehn
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Food Processor, Blender
  • Cuisine: Middle Eastern
  • Diet: Vegan


This creamy hummus takes just 5 minutes to make, and is a perfect dip for pita, chips, carrots, or celery, and delicious slathered onto a sandwich or wrap!


  • 1 can of chickpeas, drained and rinsed
  • 2 spoonfuls of tahini
  • 4 cloves of garlic
  • juice of one large lemon
  • 2 tablespoons of olive oil
  • 1 generous pinch of smoked paprika
  • 1 generous pinch of cumin
  • 1 generous pinch of salt
  • ¼ cup of black olives
  • 1 jalapeño with seeds removed
  • 1 teaspoon chives for garnish (optional)


  1. In a food processor (or Blendtec blender using the “twister” jar) add all ingredients except the olives and jalapeño. Blend thoroughly until rich and creamy.
  2. Add the black olives and jalapeño and pulse a few times until thoroughly combined, and chopped into small pieces.
  3. Serve garnished with a sprinkle of paprika and some chopped chives, alongside pita, chips, or carrots and celery.


  • If it’s too thick, add a drizzle or water or extra oil.
  • For an oil-free version, simply omit the olive oil! You may need to add a drizzle of water in it’s place if the hummus is too thick.

Keywords: hummus, side, sauce, appetizer, easy, vegan, vegetarian, middle eastern