Name: Greek Hummus Recipe
Prep time: 5 min
Total time: 5 min
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; 1 1/4 cups water; Coarse salt and ground pepper

Recipe

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The best Greek-style hummus in less than 5 minutes! Make your favorite creamy, savory dip at home and enjoy it as an appetizer or snack.

This Mediterranean-style recipe for authentic Greek Hummus comes together quickly and easily in the blender or food processor.

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!

Hummus Ingredients

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:

Tahini: it’s a sesame paste essential for authentic Greek hummus.
Canned chickpeas: the base of the recipe. There’s no hummus without chickpeas!
Olive oil: adds richer flavor and helps bind the ingredients.
Ground cumin: adds a smoky note.
Garlic cloves: make the hummus super delicious!
Water: to thin out the hummus.
Salt and pepper: for seasoning to taste.
Lemon: for a brighter and fresher flavor.

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.

Blend
Pulse the chickpeas, lemon juice, tahini, oil, cumin, and garlic in a food processor or blender for 1 minute
Add water and seasonings
Thin with water, adding it slowly to the blender & season with salt and 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.

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. 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:

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

Servings: 2 cups

Prep Time: 5

Total Time: 5

The best Greek-style hummus in less than 5 minutes! Make your favorite creamy, savory dip at home and enjoy it as an appetizer or snack.

4.97 from 27 votes

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Watch how it’s made:

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
1 ¼ cups water
Coarse salt and ground pepper

Instructions

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.