Green Olive & Chickpea Mediterranean Dip

By Muhammad Faizan

Green Olive & Chickpea Mediterranean Dip

A creamy, savory dip packed with briny green olives, smooth chickpeas, fresh lemon, herbs, and rich olive oil. It’s perfect for serving with bread, crackers, vegetable sticks, or as a spread for sandwiches and wraps. This dip is inspired by Mediterranean flavors and is incredibly simple to prepare.

Ingredients

  • 1 ½ cups green olives (pitted, chopped)

  • 1 can (15 oz) chickpeas (drained and rinsed)

  • ¼ cup extra virgin olive oil (plus more for drizzling)

  • 2 tbsp fresh lemon juice

  • 2–3 garlic cloves (minced)

  • 2 tbsp fresh parsley (finely chopped)

  • 2 tbsp roasted red peppers (chopped; optional but recommended)

  • ½ tsp black pepper

  • ½ tsp dried oregano (optional)

  • Salt to taste (optional — olives already contain salt)

Instructions

  1. Prepare ingredients
    Drain and rinse chickpeas, chop olives and roasted red peppers, and mince garlic.

  2. Blend chickpeas
    In a food processor, pulse chickpeas with lemon juice and half of the olive oil until a rough puree forms.

  3. Add olives & seasonings
    Add chopped olives, garlic, parsley, oregano, black pepper, and the remaining olive oil.
    Pulse briefly — keep texture slightly chunky.

  4. Adjust seasoning
    Taste and adjust salt, pepper, lemon juice, or olive oil as needed.

  5. Serve
    Transfer to a bowl or jar, drizzle with extra olive oil, garnish with whole olives, and enjoy!

  6. Store
    Keep refrigerated for up to 4–5 days in an airtight container.

SERVINGS

This recipe makes 2 cups of dip, enough for 6–8 servings.

NOTES

  • You can make it smoother by blending longer, or chunkier by mixing by hand.

  • If using very salty olives, reduce or omit added salt.

  • You can substitute chickpeas with white beans for a creamier version.

  • Add a pinch of chili flakes for a spicy variation.

TIPS

  • Taste as you go — different olive brands vary in saltiness and acidity.

  • For a smoky twist, add ½ tsp smoked paprika.

  • To brighten flavors, add a little lemon zest.

  • A splash of olive brine (½–1 tsp) boosts the olive flavor significantly.

  • Serve chilled for the best texture and flavor.

NUTRITIONAL INFORMATION (per serving, approx.)

Based on 8 servings:

  • Calories: ~165

  • Fat: 13g

  • Carbohydrates: 8g

  • Protein: 3g

  • Fiber: 2g

  • Sodium: varies depending on olive brand

  • Sugar: <1g

(Values are approximate.)

BENEFITS

  • Rich in healthy fats from olive oil and olives (heart-healthy monounsaturated fats)

  • Good source of plant protein from chickpeas

  • High in fiber, improving digestion and satiety

  • Packed with antioxidants (olive polyphenols)

  • Naturally gluten-free and vegan

  • Supports healthy cholesterol levels and overall cardiovascular health

Q & A

Q: Can I make this dip without a food processor?

Yes — mash the chickpeas with a fork or potato masher and mix everything by hand. It will be chunkier.

Q: Can I use black olives instead of green olives?

Yes, but the flavor will be milder and less tangy. Green olives give the best bold Mediterranean taste.

Q: How long does it last in the fridge?

4–5 days in an airtight container.

Q: Can I freeze this dip?

Yes, but the texture may change slightly. Freeze in small portions for up to 2 months.

Q: What can I serve it with?

  • Pita bread or pita chips

  • Toasted baguette

  • Fresh veggies

  • Crackers

  • As a sandwich spread

  • With grilled chicken or fish

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