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Kalamata Olive Greek Hummus Recipe


Olive Garlic & Herb Oil
– 3 each  Garlic Cloves (smashed)
– ½ tsp    Italian Herbs (dried)
– 1 ea      Rosemary Sprig
– 1 ea      Thyme Sprig
– 1 pinch  Red Chili Flakes
– 1/3 cup  Extra Virgin Olive Oil

2 cans   Chickpeas (Garbanzo Beans), rinse & drain
¼ cup    Kalamata Olives (seeded) rinse & drain from brine
¼ cup    Tahini Paste (ground sesame seeds)
1 each   Lemon (juice & zest)
** Fresh Cracked Black Pepper & Sea Salt To Taste**

Place the ingredients for the Garlic & Herb Oil inside a small pan/pot on the stove over medium low heat.  Once it starts to crack and bubble, lower heat to low, simmer for 20 minutes.  Remove from heat and allow to cool to room temperature (this can be done ahead).  Remove the Rosemary & Thyme stalks from the mixture before using.

Place the remaining ingredients inside the bowl of a food processor and puree until well incorporated.  Add water (or more lemon juice) to reach desired consistency.  Season with Salt and Pepper.

This dish is Vegan, Gluten Free, and loaded with vitamins and minerals.  For a gluten free snack, serve with vegetables like carrots, cherry tomato, cucumber, celery, snap peas, cauliflower, broccoli, bell peppers or carrots.

At nutrition-n-motion we have been known to smear this mixture on top of Fresh Tilapia and Bake or Broil for 7 minutes until the fish is cooked through and the hummus appears crisp & golden.



Chef Jason Martin takes 13 years as a restaurant chef, a bachelors degree in nutrition, a culinary degree, and a personal life that includes triathlon competition, and uses all of it, for inspiration, to shed new light on nutritious cuisine.

Chef Jason is the owner of Nutrition-n-motion, a healthy meal delivery company with the mission to help you live a healthy lifestyle and give you a convenient and cost effective tool to help you reach your dietary goals no matter what they may be.  For more information about Chef Jason visit

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