Olive and White Bean Hummus

Today I am continuing a hastily put together series of Super Bowl worthy bites.

“Hummus” is loosely used here in the title.

This recipe came about during the past holiday season.  I decided to whip up some hummus for lunch and upon opening what I thought was a can of chickpeas, I realized I had mistakenly opened white beans.

The first version from the holidays.

I have had a lot of success with white bean dips so I decided to create one more.  Finding a can of olives in the pantry spurred me on to create this new hummus-like dip.

Olive and White Bean “Hummus”


  • 1 can green olives (water packed)
  • 1 can white beans
  • 1 t. paprika
  • 2 cloves garlic, minced
  • 1/2 t. red wine vinegar
  • hot chili oil
  • salt and pepper


  1. Place olives, beans, paprika, garlic and red wine vinegar in a food processor and pulse until pureed.
  2. Add enough hot chili oil to get a consistency of a dip. Season with salt and pepper.
  3. May garnish with more paprika and chopped olives.
  4. Serve with pita chips or tortilla chips.


For other appetizers like this one, check out the following:

If you want a very tasty homemade onion dip, please check out my last post.

What’s your favorite party appetizer?



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