Best Homemade Greek Hummus

Easy & delicious! Perfect for parties or weekly meal prep!

It’s also a healthy snack — read more here.

Inspired by my love for Mellow Mushroom’s Hummus.

Prep Time: 20 min

# of Servings: 6-8

2 (15.5 oz) cans of chickpeas / garbanzo beans

2 large lemons — juiced

1 tsp jarred minced garlic

1/2 cup extra virgin olive oil (“EVOO”)

3/4 tsp coarse kosher salt

3/4 tsp cumin

1/4 tsp paprika

Soft Pita Bread (for serving)

Don’t use bottled lemon juice or anything but fresh lemons. Trust me — I’ve tried it.
Two large lemons = 6 tbsp when juiced.
The type of EVOO matters! The flavor is so important. Anything “robust” can be overpowering. Keep it light.
Warm up soft pita in the microwave for 15-20 seconds before serving.

STEP 1

Allow the minced garlic to soak in the lemon juice while prepping.

STEP 2

Drain chickpeas— reserving 1/4 cup of liquid— and rinse well. Don’t bother removing the shells.

STEP 3

In a food processor, add tahini paste, lemon juice and garlic. Process until the mixture is thick and light colored.

STEP 4

Add chickpeas and process until minced.

STEP 5

While food processor is set to low, slowly pour in EVOO through top.

(Tip: Always stop & taste it before finishing the entire 1/2 cup of oil.)

STEP 6

Add 2 tsp of liquid from jarred kalamata olives. (Optional)

STEP 7

Add salt, cumin and paprika. Process for 1-2 minutes and taste. Adjust seasonings as desired.

Too thick? Add reserved liquid from canned peas.

Too grainy? Process longer.

Serve now or refrigerate in an airtight container.

When serving: garnish with a few jarred olives, a light drizzle of olive oil, and sprinkle with paprika.

Comments & questions are welcome below! I’d love to hear how you made it your own!