Greek Hummus Recipe

Who doesn’t love hummus?

Every time my dad comes to visit, we make hummus. His “Greek” recipe is so delicious, it tastes authentic. “Of course, it’s authentic! It’s Greek!” he says.

Having both my mom and stepdad over is a bit comical, almost like the movie My Big Fat Greek Wedding. My mom, the Spaniard, tries to tell him to use more or less olive oil or garlic, etc. He says: Hummus is Greek.  Don’t mess with the ingredients.

Yanni's Hummus
 
As shared by Yanni
Author:
Cuisine: Snacks
Ingredients
  • 2 14-ounce cans chickpeas, drained and rinsed
  • Juice from 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1-2 cloves garlic
  • 1¼ cups water
  • Coarse salt and ground pepper
Instructions
  1. In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute.
  2. Begin to thin with the water, adding it in slowly until you reach the thickness/consistency you like. Season with the salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.

 

Hummus isn’t just the perfect appetizer and snack; here at MOMables™, we love to use it from time to time in our lunch menus.

Pictured: Turkey & Hummus Sandwich on a favorite bread with fruit and veggies from the MOMables menus.

 

Comments

  1. Dana says

    We love hummus at our house and I would love to try this one out. But every time I make a batch of hummus the garlic tastes and smells really strong by the next day. Do you have any tips to help me out?

    Thanks!

    • says

      Hi Dana!
      For this recipe, omit the fresh garlic and add in 1/8 teaspoon of garlic powder. If it’s not enough garlic, add 1/8th tsp at a time.

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