Olive Tapenade and Red Pepper Hummus Dip

October 18, 2015

Probably more of a surprise to see a post today than not, right? I didn’t mean to surprise take 1 month off from blogging, but apparently that’s what I did. With a shift in focus at work combined with some home renovations that have left me sleeping in the living room, I’ve just had a lot on my mind and, honestly, not much homemade food on my plate unless it took a whopping 5 minutes to pull together and dirtied basically no dishes. I just really wasn’t feeling it.

Olive Tapenade and Red Pepper Hummus Dip @hiddenfruitnveg

Luckily, this dip fits perfectly into my extra-lazy lifestyle lately but is nice enough to serve to company and fits in perfectly with a tailgating spread. Though I may be pretty out of the loop and not at all into sports, I’m still with it enough to know that its football season. Football season brings cheesy nachos, fried everything, and beer after beer, so I’m glad that this is a healthier option that still satisfies. Did you know that eating 2 tbsp of hummus a day satisfies the recommendation for eating beans each week? While I normally don’t have any trouble eating beans, I know a certain few people who avoid beans like the plague but don’t reallllly realize that it’s what hummus is made of.

Olive Tapenade and Red Pepper Hummus Dip @hiddenfruitnveg

To keep the train rolling on making good decisions, I added heart-healthy olives into the mix.  Sabra does make an olive tapenade hummus, but my store never seems to carry it — plus I love the combo of roasted red peppers with salty olives and fresh garlic. It’s a great healthier choice for everyone, but bonus points for being vegetarian, vegan, and gluten free (as long as what you’re scooping it up with is vegan/gluten free, etc), too. Josh whipped up a batch of his homemade pita chips and we gobbled up half the bowl in one sitting.

Olive Tapenade and Red Pepper Hummus Dip @hiddenfruitnvegOlive Tapenade and Red Pepper Hummus Dip @hiddenfruitnveg

Olive Tapenade and Red Pepper Hummus Dip
Prep time: 
Total time: 

Serves: 8 servings

  • 10 oz (1 package) Sabra Roasted Red Pepper Hummus
  • 2 c olives (I like to use a mix: ½ c kalamata, ¾ c black, ¾ c green)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, chopped

  1. Spread the hummus on a serving dish so that it’s about 1 cm thick.
  2. Pulse the olives, oil, lemon juice, and garlic in a food processor until they’re chopped to your preferences (I prefer small pieces, but you can pulse them down to a paste if you’d rather).
  3. Spoon the olive mixture over top of of the hummus.
  4. Serve at room temperature or slightly heated (microwave for 30 seconds) with fresh cut vegetables and/or pita chips.

Serving size will vary slightly based on how finely you process your olives. You may have some olive mixture left over, but the total amount is included in the nutritional estimate.

Nutrition Information
Serving size: 4 tbsp Calories: 130 Fat: 12 Carbohydrates: 6 Fiber: 2 Protein: 2


By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.

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    Dannii @ Hungry Healthy Happy Oct 19, 2015

    Welcome back! Sometimes it is good to have a break from blogging, as it can get a bit overwhelming at times.
    What a recipe to come back with too. Any kind of hummus dip makes me happy.

    Becky @ Olives n Wine Oct 19, 2015

    Well, this is the perfect recipe to make your blogging comeback if ya ask me! I’m always down for olives 😉 And yeah, no problems getting my daily bean fill here either!