This Mediterranean style hummus comes together in less than 5 minutes! This recipe for authentic Greek Hummus is quick, delicious, and pairs perfectly with so many of my favorite snacks, lunches and dinner recipes.
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. This is his recipe, and I have to say, he’s right. There’s nothing like traditional, Greek Hummus. The store-bought versions simply don’t compare!
Have you ever thought to yourself “what is hummus made of?”. You’re not alone! So many of us love hummus, but don’t quite know what to mix together to make this amazing dip.
To make this Authentic Greek Hummus, you’ll need:
- Canned chickpeas
- Olive oil
- Ground Cumin
- Garlic cloves
- Ground Pepper
Authentic Hummus Recipe
If you can use a blender, you can make your own Hummus. Seriously, it’s that easy! Don’t believe me? This recipe literally comes together in two simple steps.
- Pulse the chickpeas, lemon juice, tahini, oil, cumin and garlic in a food processor or blender for 1 minute
- Thin with water, adding it slowly to the blender & season with Salt/Pepper to taste.
See? So easy! And once you’ve made this recipe, the possibilities are endless! I love keeping a batch of homemade Hummus on hand in the fridge for my kids to snack on through the week. This Hummus recipe even makes it’s way into homemade bistro boxes throughout the week, which I use for school and healthy office lunches.
How to Make Hummus in the Blender
Making hummus in the blender is very easy, just like you saw in the video! I like to place all liquids at the bottom and then the more solid ingredients at the top to help the blender make a smooth hummus dip.My favorite blender is the Blendtec Blender. I’ve purchased three of them; one for my house, one for the studio where I film all our videos, and one for my parents as a gift.
Blendtec blenders are hands down one of the best investments I’ve made in my kitchen. My personal blender has more than 8,000 blends!
Check out all of Blendtec’s amazing blenders here and use LF20OFF to take 20% off your purchase.
How to Use Hummus
Lunch is one of my favorite times of day to enjoy Hummus. While there are lots of different ways to do it, I share 5 favorite Hummus recipes for lunch in the video below. Watch how easy it is to pull one of these easy lunches together.
And it doesn’t stop with these lunches, we also love using Hummus for breakfast, dinner and the best snacks EVER and don’t get me started on epic hummus platters.
Check out these recipes using Hummus:
- Greek Nachos
- Hummus Stuffed Avocados
- Hummus Wraps
- Chicken and Hummus Bistro Box
- Hummus Spinach Dip
- Hummus Crostini Appetizer
- Hummus Stuffed Celery Stalks
- Hummus Tostadas
- Hummus Veggie Club
- Roasted Red Pepper Hummus Chicken
- BLT Hummus Cups
Yep, Hummus is a staple at our house, which is why you’ll see it frequently pop up as a recipe ingredient in the MOMables meal plans.
If you find yourself always making the same recipes week after week, you can check out our meal plans and grab a free sample here. I’ll email you a new meal plan every single week to help you create fresh, meals with real food ingredients every night of the week. You can see all our meal plan options here.
More Hummus Recipes
While we’re talking about snacking on Hummus, I can’t help but share these last few recipes. My dad always keeps to the perfection of the classic Mediterranean Hummus dip, but I’ve gotten a little creative with my own Hummus recipes through the years. If you’re ready to try something new, I recommend these:
Seriously, you can’t go wrong with any of these. But first, I’ll leave you with the recipe that started it all – our Classic Greek Hummus.
Greek Hummus Recipe
- 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
- 1 ¼ cups water
- Coarse salt and ground pepper
- In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute.
- 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.