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hummus with olives and capers
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5 from 3 votes


Hummus topped with black olives, capers and drizzled with olive oil.
Prep Time10 mins
Total Time10 mins
Servings: 8 servings (2 1/2 cups)
Calories: 204kcal
Author: Tania Sheff


For hummus

  • 15 oz cooked or canned chickpeas (liquid reserved)
  • 1/2 cup liquid from the chickpeas (may need a little more or less)
  • 4 tbsp olive oil
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • 2 garlic cloves minced
  • 2 tbsp tahini
  • 1 tbsp MRS Dash original blend seasoning (optional)
  • 1/4 tsp cumin powder
  • to taste salt and peper

For toppings

  • 1/2 cup chopped olives your favorite kind
  • 2 tbsp roughly chopped capers liquid drained
  • to drizzle olive oil


  • Place all of the hummus ingredients in a food processor and blend until smooth. Use liquid from the chickpeas to achieve desired consistency.
  • Transfer hummus into plate(s) and top with olives and capers. Sprinkle with olive oil.




Calories: 204kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 147mg | Potassium: 158mg | Fiber: 4g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 1.3mg