We love hummus, and more often than not find ourselves eating this Greek Hummus as a meal mezze style! And of course, no store-bought hummus here, it’s just as easy to make your own. Do you ever wonder how it lasts so long? It’s all the added “stuff” that goes into it. Hummus is simple, easy to make and keeps you full. But when you eat hummus a lot, as we do, there comes a time when things need to be shaken up a little. So we made it a little more Greek!
This hummus recipe is traditional at the root of it starting with chickpeas, tahini, lemon, and garlic. Check out our classic hummus recipe too! Then we took elements of a tzatziki dip (find our tzatziki recipe here) and added them in! Grated cucumber adds a juicy yet crunchy texture, fresh dill picked right from our herb garden and feta cheese round out the rest of the ingredients.
Why do you love hummus? Chickpeas!
- Packed with vitamins and minerals like potassium and magnesium for heart health
- The fiber in chickpeas helps keep you full
- Great source of plant-based protein (3 grams of protein per ounce)
- A low glycemic index which helps to regular blood sugar
If you make this Greek Hummus recipe comment below! And if you share it on Instagram and Facebook, tag us @hearthealthygreek and #hearthealthygreek! We’d love to see your renditions!
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Greek Hummus
Ingredients
- 1 15oz can chickpeas
- 1 tbsp tahini
- 1½ lemons juiced
- 1 tbsp olive oil
- ½ cup grated & packed cucumber
- 2 cloves garlic minced
- 2 tbsp fresh dill
- ¼ cup feta cheese
- Salt and pepper to taste
Instructions
- Boil the chickpeas (in water or in the Aquafaba) for a few minutes to soften and then allow to cool.
- Meanwhile, grate the cucumber then place in a towel and squeeze out the excess water.
- Add the tahini and juice from 1 lemon to a food processor and blend.
- Next, add the chickpeas reserving the liquid for later. Blend for 1-minute scraping down the sides.
- Add in the garlic, dill, salt pepper and olive oil, the juice from half a lemon and 1 tbsp chickpea liquid and blend for another 1-2 minutes.
- Scrape down the sides and add in the reserved water a tablespoon at a time until the hummus is smooth.
- Transfer the hummus to a bowl and stir in the cucumbers and feta cheese. Top with more fresh fill, cucumbers and feta (optional).
