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–+ servings
White round plate on a wood background with a layer of hummus spread all over and topped with a sprinkle of paprika, drizzle of olive oil and two olives.
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5 from 1 vote

Easy Greek Hummus

Nothing compares to this easy homemade Greek Hummus. It takes just a few quality ingredients and 10 minutes to make this classic, creamy dip.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Greek
Servings: 6

Ingredients

  • 15 oz canned chickpeas, drained
  • 3 tbsp tahini paste
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp warm water
  • 1 tsp salt
  • 1/2 tsp pepper

For presentation:

  • olive oil, paprika, kalamata olives

Instructions

  • Add tahini paste, lemon juice, and minced garlic to a food processor and puree until smooth.
  • Add in chickpeas, blending until they form into a paste (about 4 minutes). The mixture will be a thick consistency.
  • Add in 3 tbsp olive oil and 2 tbsp warm water. Blend until consistency is smooth and creamy. Taste and season with salt and pepper, then blend one final time.
  • Transfer hummus to a serving dish and top with a drizzle of olive oil, sprinkle of paprika, and a few kalamata olives for presentation. Serve with warm pita or sliced veggies.

Notes

  • Adjust seasonings to your liking at step 3 such as adding more lemon juice or more tahini, water, or olive oil to reach desired consistency.
  • Store hummus in an airtight container in the fridge for up to 4 days.
  • Thicken hummus by adding more tahini if needed or leave to chill in the fridge to thicken.