a recipe by Heart Healthy Greek
Fancy a dip for your sourdough? Or perhaps prefer a healthier snack, dipping your veggies in? We’ve got hummus, Greek hummus, a healthy and delicious recipe from Christina and Alexa, the lovely ladies at Heart Healthy Greek.
Head straight to the recipe.
There is something irresistible about hummus. For most of us, it’s possibly the best way to enjoy chickpeas, they are after all in disguise. Kids will never pull a face at the sight of them and us grown ups get to fight for the last dip in the bowl.
Hummus is a no-brainer for me, the middle -eastern favourite has made it in my top 5 dips and sits just next to tzatziki. I sometimes grab a ready made hummus, but it’s so ridiculously easy to make at home, it would be silly not to. Not to mention healthier, when you control the recipe, it’s not only tastier but much healthier. This one is low in salt and olive oil and very refreshing.
I picked this Greek hummus recipe up from Christina’s and Alexa’s site, Heart, Healthy Greek. They ladies have a soft spot for healthy dishes and I cannot help it but cheer along. Their blog is full of delicious and healthy recipes, a great selections of main dishes as well as dips and desserts. So if you have perhaps added a bit extra weight from all this quarantining, certainly check them out!
Let’s have some Greek hummus
This Greek hummus is a very interesting twist with a bit of feta and very refreshing cucumber.
- 300 gr chickpeas, precooked
- 1 tbsp tahini
- 1½ lemons juiced
- 1 tbsp olive oil
- ½ cucumber, grated
- 2 cloves garlic minced
- 2 tbsp fresh dill
- 50 gr feta cheese
- Salt and pepper to taste
- 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 lemon juice 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 dill, cucumbers and feta (optional).
For more hummus ideas, head here. Enjoy!
From London with love,