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+ servings

Greek-Style Hummus


  • 3 cups cooked chickpeas (or 2 cans)
  • 1-2 cloves garlic
  • 3 Tbsp tahini
  • zest and juice of one lemon
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • pinch of red pepper flakes (optional)
  • cup extra virgin olive oil

Greek-Style Toppings

  • sliced cucumber
  • chopped tomatoes
  • black olives
  • sprinkling of feta cheese

For Serving

  • nachos, pita, naan or crusty sourdough


  • In a food processor, combine the beans, garlic, tahini, lemon zest and juice, salt, pepper, and red pepper flakes. Pulse to combine.
  • With the motor running, stream in the olive oil and stop at desired smoothness (I like mine a bit textured).
  • Taste for salt and pepper; and, if you’d like, thin it out with a few tablespoons of water or more lemon juice
  • I like to make a dent in the hummus (once it’s on a plate or bowl) and drizzle olive oil into it.
  • Serve with nachos, pita, naan or crusty sourdough