Hummus with Black Olive Tapenade & Capers

Yes, we are celebrating yet another glorious food day on the same day as #WorldCocktailDay ! Can you guess what it is? Go on? Clue is in the title of this post.




#InternationalHummusDay! This Mediterranean vegan friendly Hummus and Black Olive Tapenade recipe is so quick and easy to prepare and irresistibly more-ish!

I have loved hummus since my earliest memory of it, which was about 9 or 10 years old. My mother would take my little sister and I to Turkish restaurant called Istanbul in Stoke Newington, Hackney when we were younger. I think she is the reason that Turkish food is my favourite take out ever, not to mention travelling to Turkey twice and experiencing another level to their food.

Thats her and my husbands hands eagerly tucking in away at my homemade hummus and black olive tapenade as soon as they got the bird call. My family love hummus, especially my husband which is a good thing because hummus is made from chickpeas which are healthy and have major health benefits. Chickpeas are packed full of fibre and protein, they boost digestion and help keep the blood sugar levels down plus more.

Great to consume if you're on the hunt for a healthy but savoury snack.

The inspiration for this recipe came when hubby and I were shopping for a healthy snack in Sainsbury's one day and came across their range of hummus. I picked up the one that had olive tapenade and was intrigued as I am a serial olive binger. Black olive tapenade is simply olives blitzed down with garlic, fresh herbs and capers and once I had tasted it, I fell in love. Tapenade is usually made with anchovies but I am not a fan so my recipe is vegan friendly.


Prep Time: 10 mins

Serves: 10 - 12 




1 pack Organic Chickpeas

1 Garlic Clove

1 1/2 Lemons

1 tbsp Tahini Paste

2 tbsp Extra Virgin Olive Oil

Pinch Paprika 


1 Jar Black Pitted Olives

1 Garlic Clove

1 tsp Black Pepper

1 tsp Cayenne Pepper 

1 tbsp Capers

4 tbsp Extra Virgin Olive Oil

Fresh Parsley 

Fresh Thyme


What you'll need:

Food Processor 

Small Bowls

Chopping Board 




In a food processor, add the chickpeas and the rest of the ingredients.

Blend until smooth. If too thick, add more oil to loosen. 

Once hummus is ready, scoop out and place into serving bowls. 

Wash out the food processor and then add the black olives and the rest of its ingredients. Blitz until you get a coarse, bitty consistency. 

Serve tapenade over hummus with capers or in a separate bowl.

Enjoy with flat bread, crunchy veg or turkish bread.


Did you make this recipe?

Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexInspiredMe.

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