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.

4.0 from 1 reviews
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.

 

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About MOMables

Laura Fuentes is the CEO & Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family. 
She’s on a mission to help busy parents overcome the difficulties of packing fresh school lunches. On her personal blog, SuperGlueMom.com, she writes about motherhood, deadlines, healthier living, and keeping her cool, even when her kids super-glued her hair. She’s also a food contributor and published weekly in numerous sites.