Recipe By Andrew Pyzdek
Published May 14th
Prep 20m Cook - Additional 2h Ready In 2h 20m
Servings 8 servings Calories 74

This filling vegan sandwich spread goes great with hearty wheat bread and any sort of veggies. To serve, use as a sandwich spread with hearty whole wheat breads. I like it with spinach and onions, or alfalfa sprouts.

Recipe Ingredients

  • ¼ cup pitted Kalamata olives, drained
  • 2 tablespoons pitted green olives
  • 1 (8 ounce) container hummus
  • 1 tablespoon tahini
  • 1 teaspoon minced fresh Italian parsley
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon ground coriander
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon onion powder
  • ⅓ teaspoon ground black pepper

Cooking Directions

  1. 1 Place Kalamata olives and green olives in a food processor; pulse until minced.
  2. 2 Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined; cover and refrigerate, at least 2 hour or preferably overnight.

Nutrition Facts

  • Calories 74
  • Carbohydrate 5 g
  • Fat 5.2 g
  • Fiber 2 g
  • Protein 2.7 g
  • Saturated Fat 0.7 g
  • Sodium 238.5 mg


  1. 1.19.17 If you like olives and hummus you should try this recipe it s awesome! Don t know if I d ever use it as a sandwich spread but it was certainly delicious with some Trader Joe s Olive & Fig Crisps and I easily can see spreading this on some toasted crostini as well. - Read more ...
  2. This was a delicious salty spread great as a dip and on the veggie sandwiches we made. I wouldn't recommend using it on a sandwich that has other salty elements. It'll be overpowering.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more