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Greek hummus

Prep Time5 mins
Course: Snack
Cuisine: Modern Greek
Keyword: Greek Hummus
Servings: 4


    • 300 gr chickpeas precooked
    • 1 tbsp tahini
    • 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).


a recipe from Heart, Healthy, Greek