Hummus with Green Olive Tapenade

Recipe courtesy of Estate Culinary Team

Yields 2 Cups

Hummus Ingredients:

1 (15.5 oz) can garbanzo beans (chickpeas) NOTE: you could choose to start with dried beans, soak them overnight, and cook fully. We find that canned beans work just as well, with much less time and planning needed.
Pinch of baking soda
1 tbsp extra virgin olive oil, plus more for blending
¼ tsp freshly ground cumin
1 tbsp tahini
2 tsp roasted garlic puree*
2 tbsp lemon juice, plus more to taste
½ tsp sea salt, plus more to taste

Green Olive Tapenade Ingredients:
1 ½ cups pitted Castelvetrano olives, drained
1 bunch each parsley, tarragon, and oregano or marjoram
2 bunches chives
1 tbsp capers, drained
2 medium garlic cloves
Zest of 2 lemons
2 tsp roasted garlic pureé
½ tsp red chili flakes, chopped finely
¼ cup mild-tasting extra virgin olive oil, or a 50-50 blend of olive and grapeseed oils
Sea salt to taste


Hummus Procedure:

Drain the canned beans and place them in a saucepan with a pinch of baking soda and enough water to cover completely. The baking soda helps to soften the skins for a smoother product.

Add 1 tablespoon of olive oil and boil vigorously until the beans are soft and release their skins. Add more water if the beans start to dry out before they soften.

Transfer the beans to a blender or food processor along with ¼ cup of the cooking liquid. Add the cumin, tahini, roasted garlic puree, lemon juice, and salt.

Pureé until smooth, adding extra water and olive oil as needed until a creamy, spreadable texture is achieved. Note that the hummus will firm up slightly once cooled, so make it just a little looser than you would like to serve it.

Adjust the salt and lemon juice to suit your taste. If pairing this hummus with a bright wine such as a Sauvignon Blanc, be generous with the lemon juice to match the acidity of the wine.

For an extra wine-friendly touch, top with a green olive tapenade and an additional drizzle of high-quality olive oil. Serve with your favorite warmed or grilled flatbread.

Chef’s Tip: Roasted garlic puree is one of the secret weapons in our kitchen, adding richness and a sweet, mellow garlic flavor to many of our dishes.

To make your own, peel a head or two of garlic (or buy a bag of peeled garlic cloves—we won’t judge). Place the cloves in a small saucepan and cover completely with olive oil. Simmer on the lowest heat possible until they are completely soft and caramel colored (not brown).

Strain the oil and save it for flavoring other dishes. Puree the garlic cloves in a blender, adding just enough water to make a smooth puree.

Cool completely and store in an airtight container in the fridge or freezer.


Green Olive Tapenade Procedure:

Place the olives on a large cutting board, and using a large chef’s knife, chop them until they achieve a roughly uniform, coarse relish consistency. Alternatively, you may pulse them a few times in a food processor. Place the chopped olives in a large bowl.

Pick the leaves and soft stems of the parsley, tarragon, and oregano/marjoram, and chop finely. Mince the chives, avoiding the hard, fibrous ends. Roughly chop the capers and add with chopped herbs to the olives.

Finely grate the fresh garlic directly into the bowl. Add the other ingredients and stir well to combine. Add more oil as needed to ensure that all ingredients are well coated.

Let the tapenade sit at room temperature for about half an hour before serving, to allow the flavors to blend together. Before serving, taste and adjust salt as needed.

Place any leftover tapenade in an airtight container and keep refrigerated for up to two weeks. Allow it to warm up slightly before serving. Serve a chilled glass of Sauvignon Blanc.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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