Kalamata Olive Hummus

I know it doesn’t happen very often, but I have something very serious that I just need to get out there in the open. I ask you please to have it in your heart not to judge me.

Ok, here goes…

The other day I started to ponder a very serious question. One that had me wondering who I am and what I believe in…what I find value in…how easily I can be manipulated by the the masses.

Exactly how much worth do I put in pre-made hummus??

Today’s subject…Trader Joe’s Kalamata Olive Hummus.

Why is it that when I see a wall of multiple hummus varieties in the supermarket, I feel drawn COMPELLED to purchase one? Please tell me I’m not alone.

I think what gets me the most is the allure of all the many different variations/flavors/blends that catches my attention…and then my curiosity/hedonism takes over. Perhaps you guys remember how I went all weak in the knees over this hummus on my last trip to Trader Joe’s?

With it’s perfectly creamy consistency, just the right amount of olive flavor, and a hint of lemon, believe me, it was love at first dip.


Wait, where was I??

Oh yeah, so I’ll have you guys know, that I stood…staring at this container of hummus for a good solid 5 minutes. Then I walked around the store, practically becoming Pavlov’s four-legged friend contemplating it more…went back to the “hummus section” and stood there for another 2 or 3 minutes…

While some may need time to think over purchases such as expensive electronics, new cars, or life insurance plans, I deliberating over a $1.99 pot of ground up chickpeas.

But then I thought, why should I pay MORE than it costs for one can of chickpeas just to have instant hummus gratification?

And then I found these:

Wait, let me be a bit more specific:

Ok, that’s better.

Then I went home and I put these with this:

And then, absolute magic happened.

Now that wasn’t so hard!

Kalamata Olive Hummus

by Heather Powers

Prep Time: 5 minutes

Cook Time: N/A


  • 1 can chickpeas, drained with liquid reserved
  • 15-20 kalamata olives, pitted
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


Combine all ingredients in a food processor and blend until creamy slowly adding enough of the reserved liquid until creamy (I used about 1/3 cup).

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And the flavor is just as good if not better than the original!

Now to see about recreating the sun-dried tomato flavor…

What is your favorite flavor of hummus?

Do you regularly purchase pre-made or do you prefer to make it yourself?

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20 Responses to Kalamata Olive Hummus

  1. Catriona says:

    Wow! Way to be resourceful!!
    I love Roasted Red Pepper Hummus… And now I’m inspired to try making it myself!! Maybe that will be my weekend adventure in the kitchen 🙂

  2. I have a confession. I don’t really like olives! Isn’t that weird? The only time I’ve had an olive was when I thought it was a grape. It was, in fact, NOT a grape. EWWW

    • kissmybroccoli says:

      Oh god, I think I might be scarred for life if I ate an olive thinking it was a grape! Talk about a slap in the face! I’ve only come around to them in the last year or so…but I still won’t touch a green one with a ten foot pole!

  3. love trader joes! great recipe going to have to try this one and that spinach kale yogurt dip sounds good too

  4. Courtney says:

    I wish we had Trader Joe’s around here! I’m envious of all your finds! Is it only in the United States? I live in Montreal….hmmm…

    • kissmybroccoli says:

      As far as I know, yes. And mine isn’t exactly close…I don’t even where another store is in my state other than in Nashville.

  5. I agree with Courtney! I wish there was a Trader Joes around here in Germany. I feel like I am missing out on SO much good food!
    I havent found any good hummus that I like here.. yet. Hopefully I will soon!

    • kissmybroccoli says:

      Well, looks like I’ll just have to get back in the kitchen and try my hands at recreating more of their flavors so you can try them yourself!

  6. I’ve made my own before, but it was SO much work to shell all the chickpeas! 😛 I’ll probably start making my own again in the summer when I have more time though.

    I actually haven’t tried too many flavoured kinds of hummus because I just love the plain stuff so much! This olive kind is making me think I need to branch out a bit more though – I bet it’s delicious!

    • kissmybroccoli says:

      It IS a lot of work to shell the chickpeas, which is why I usually just add more liquid instead. I mean, I love the super creamy consistency when you shell them, but Jesus Lord, I don’t want to be hovering over a bowl of beans for half and hour just to get my dip fix…I’m an instant gratification kinda gal (probably why most of my meals only take minutes to prepare)! 😉

  7. Robyn :) says:

    I would rather buy premade hummus!! LOL

    I made it to the Trader Joes 2 hours away yesterday. I said to myself about 3 or 4 times that I needed to leave the store immediately LOL So much good stuff. Including fresh flowers for my apartment 🙂 I saw that dip, too. I wish I had seen the olives, too!!

    • kissmybroccoli says:

      Haha! Did you get any of the Trader Joe’s hummus? I swear I tell myself I need to get out of there multiple times too….I usually can’t spend less than an hour in my store…and it’s not even that big!

  8. This sounds awesome! I’m allergic to sesame seeds (aka tahini) and I want to eat hummus! It looks and smells so good. I just bought some chickpeas and I’m book marking this now 🙂

    • kissmybroccoli says:

      Awesome! I used to add tahini to all my homemade hummuses (hummi?…lol) when I first started out because I always heard it made such a difference, but honestly, I can’t taste it if there is. And ok, maybe I’m a little guilty of “trimming the fat” in my recipes…I’m sorry, but when I’m near dip, I tend to lose self control so the less fat there is, the better I feel if I end up eating massive amounts of it in one sitting! 😉

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  12. Brenda says:

    Thanks for the recipe. I also love TJ hummus with kalamata olives. I added fresh garlic instead of powder, a bit more olive oil and a teaspoon of cumin, since I’m pretty sure TJs has cumin in it (it’s what I taste the strongest.) I served it with a generous sprinkling of sumac and a drizzle of olive oil. It tasted almost identical, my husband and kids loved it.

    • kissmybroccoli says:

      Oh wow, thank you SO much for the incredible feedback, Brenda! CUMIN! How could I have not thought to add that? Well, I know what I’ll be doing with the last of my jar of olives this week! 😀

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