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

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  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.