Greek Hummus Recipe (Creamy, Authentic & Easy to Make)

A Greek hummus recipe is one of the easiest ways to bring Mediterranean flavors, creamy chickpea dip, and authentic Greek cuisine into your kitchen. Made with simple ingredients like chickpeas, tahini, olive oil, lemon juice, and garlic, Greek hummus is smooth, rich, and naturally healthy. If you’re looking for a homemade Greek hummus, an easy hummus recipe, or a traditional Mediterranean dip that works as an appetizer, spread, or snack, this guide is for you. In this article, you’ll learn exactly how to make authentic Greek-style hummus step by step, how to get it ultra-creamy, and how to customize it to your taste.

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What Is Greek Hummus?

Greek hummus is a Mediterranean-inspired variation of traditional Middle Eastern hummus that incorporates classic Greek flavors and ingredients. While traditional hummus features chickpeas, tahini, lemon juice, and garlic, Greek hummus adds distinctive elements like feta cheese, Kalamata olives, sun-dried tomatoes, cucumber, and fresh herbs such as dill or oregano. This fusion dip combines the creamy, protein-rich base of chickpea hummus with the bright, tangy flavors characteristic of Greek cuisine. The result is a versatile appetizer that works beautifully for gatherings, meal prep, or healthy snacking. According to food nutrition research, hummus provides excellent plant-based protein, fiber, and healthy fats, making it a nutritious choice for various dietary preferences. Greek hummus typically maintains the smooth, spreadable consistency of traditional hummus while offering a more complex flavor profile that reflects the Mediterranean diet's emphasis on fresh vegetables, herbs, and quality olive oil. This adaptation has gained popularity in recent years as consumers seek creative ways to enjoy both Greek and Middle Eastern cuisines in their home cooking.

Greek Hummus Recipe

Greek Hummus Ingredients

Base ingredients

• 1 can (15 oz) chickpeas or 1.5 cups cooked chickpeas
• 3 tbsp tahini
• 3 tbsp extra virgin olive oil
• 2–3 tbsp fresh lemon juice
• 2 garlic cloves
• 1/4 tsp ground cumin

Greek-inspired toppings & mix-ins

• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup diced cucumber
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp fresh dill or oregano
• Extra olive oil for drizzling

Seasoning

• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

For texture

• 2–4 tbsp cold water or reserved chickpea liquid (aquafaba)

Ingredient tips

• Use Greek extra virgin olive oil for authentic flavor
• Choose fresh herbs instead of dried when possible
• Use high-quality feta cheese for better taste

Yield

• Makes approximately 8–10 servings, depending on portion size

Equipment Needed for Greek Hummus Recipe

Essential tools

• Food processor (preferred) or high-powered blender
  • Ideal size: 7–11 cup food processor
• Measuring cups and measuring spoons
• Can opener (for canned chickpeas)
• Colander (for draining and rinsing chickpeas)

Helpful tools

• Rubber spatula or scraper (to scrape sides and transfer hummus)
• Shallow serving bowl or wide plate (for traditional hummus presentation)
• Small cutting board and sharp knife (for herbs, olives, vegetables)

Optional tools

• Large pot (if cooking dried chickpeas)
• Garlic press (for easier mincing)
• Zester (if adding lemon zest for extra citrus flavor)

How to Make Greek Hummus – Step-by-Step

Step 1: Prepare the chickpeas

• Drain and rinse canned chickpeas under cold water
• Reserve about 1/4 cup aquafaba for later
• Optional: remove chickpea skins for extra-smooth hummus

Step 2: Blend the base

• Add chickpeas to food processor
• Add tahini, garlic, lemon juice, cumin, salt, and pepper
• Process for about 1 minute until crumbly

Step 3: Create a creamy texture

• With processor running, slowly drizzle in olive oil
• Add 2–4 tbsp cold water or aquafaba gradually
• Scrape down sides as needed
• Process for 2–3 more minutes until very smooth

Step 4: Adjust and serve

• Taste and adjust seasoning (lemon, salt, garlic)
• Transfer to serving bowl
• Create a swirl with the back of a spoon
• Drizzle with olive oil
• Top with feta, olives, cucumber, sun-dried tomatoes, and herbs

Storage

• Serve immediately or refrigerate until ready to use

Tips for the Best Greek Hummus Recipe

Achieving restaurant-quality Greek hummus at home requires attention to several key techniques that elevate the final result. First, always use room temperature ingredients—cold chickpeas and tahini won't blend as smoothly, creating a grainy texture. If your ingredients are refrigerated, let them sit at room temperature for 30 minutes before processing. The order of adding ingredients matters: processing tahini and lemon juice first (before adding chickpeas) creates a smoother, creamier base by allowing the tahini to properly emulsify. Don't rush the blending process—allowing your food processor to run for a full 3-4 minutes develops the silky texture that distinguishes great hummus from mediocre versions. The quality of your tahini significantly impacts flavor; look for well-stirred, fresh tahini from Middle Eastern markets rather than separated or old tahini that tastes bitter. Add water or aquafaba gradually, one tablespoon at a time, because you can always add more liquid but cannot remove excess. For the Greek toppings, chop ingredients into uniform, small pieces for better distribution and visual appeal. Fresh herbs provide brighter flavor than dried—use them generously as they're stirred in just before serving. Finally, let your finished hummus rest in the refrigerator for at least 30 minutes before serving; this resting period allows flavors to meld and the texture to firm up slightly, making it easier to create that beautiful swirl presentation topped with olive oil and Mediterranean garnishes.

Greek Hummus Recipe Variations

• Spicy Greek Hummus

  • Red pepper flakes, cayenne, or Greek hot pepper paste (piperi)

• Roasted Red Pepper Greek Hummus

  • Blend in 1/2 cup roasted red peppers

• Greek Herb Hummus

  • Blend 1/4 cup fresh herbs (dill, parsley, mint, oregano) into base

• Sun-Dried Tomato Greek Hummus

  • Blend in 1/4 cup oil-packed sun-dried tomatoes

• Artichoke Greek Hummus

  • Add 1/2 cup marinated artichoke hearts

• Whipped Feta Greek Hummus

  • Increase feta to 3/4 cup and blend into hummus

• Greek Yogurt Hummus

  • Replace 2–3 tbsp tahini with Greek yogurt for lighter texture

What to Serve with Greek Hummus

Greek hummus pairs beautifully with a wide variety of dippers and accompaniments, making it perfect for appetizer spreads, lunch boards, or healthy snacks. Traditional options include warm pita bread—either store-bought or homemade—cut into triangles and lightly toasted or grilled for added texture. Pita chips provide satisfying crunch and come in various flavors that complement the Mediterranean profile. Fresh vegetable crudités offer a low-carb, nutrient-dense option: try cucumber rounds, bell pepper strips, cherry tomatoes, carrot sticks, celery, radishes, and snap peas. Greek-specific additions include dolmades (stuffed grape leaves), spanakopita triangles, and crispy phyllo crackers. For a complete Mediterranean mezze platter, serve Greek hummus alongside tzatziki sauce, baba ganoush, stuffed grape leaves, marinated olives, grilled halloumi cheese, and roasted red peppers. Crackers like multigrain, seed crackers, or lavash work wonderfully for those preferring a crispy base. Greek hummus also functions as a spread for sandwiches and wraps—try it on gyros, chicken souvlaki wraps, or vegetarian pita pockets with falafel. It works as a healthy alternative to mayonnaise in sandwiches or as a base for grain bowls topped with grilled vegetables, quinoa, and proteins like grilled chicken or lamb. The versatility of Greek hummus makes it suitable for both casual snacking and elegant entertaining, adapting seamlessly to various serving styles and occasions.

How to Store Greek Hummus

Storing Greek Hummus in the Fridge

Proper refrigeration preserves Greek hummus freshness and maintains its creamy texture for several days. Transfer your hummus to an airtight container, smoothing the top surface and creating a thin layer by drizzling approximately 1 tablespoon of olive oil over the entire surface. This oil barrier prevents oxidation and browning while keeping the hummus moist. Press plastic wrap directly onto the hummus surface before sealing the container lid to minimize air exposure. Store in the main body of your refrigerator where temperature remains most consistent, rather than in the door where temperature fluctuates. If you've added toppings like feta, cucumbers, and olives, consider storing them separately from the base hummus, as fresh vegetables release moisture that can make the hummus watery. Add these garnishes just before serving for optimal texture and presentation. When ready to serve, remove the hummus from the refrigerator about 15-20 minutes beforehand to allow it to come closer to room temperature, which enhances flavor and makes it easier to spread. Stir the hummus gently before serving to reincorporate any olive oil and restore the creamy consistency.

Freezing Greek Hummus

Greek hummus freezes surprisingly well, making it convenient for meal prep and reducing food waste. Portion the hummus into freezer-safe, airtight containers or resealable plastic bags, leaving about 1/2 inch of headspace to allow for expansion during freezing. For easy portioning, consider freezing hummus in ice cube trays or small containers, then transferring the frozen portions to a larger freezer bag once solid. This method allows you to thaw only what you need. Drizzle a thin layer of olive oil over the surface before freezing to help maintain moisture and prevent freezer burn. Label containers with the preparation date for tracking freshness. Important note: freeze only the plain hummus base before adding fresh toppings like cucumber, feta, and herbs, as these ingredients don't freeze well and can become watery or lose texture. To thaw frozen Greek hummus, transfer it to the refrigerator and allow 6-8 hours or overnight for complete thawing. Avoid microwave thawing, which can cause separation and texture issues. After thawing, stir vigorously to reincorporate any separated liquid and restore the smooth consistency. You may need to add a tablespoon of water or olive oil and blend briefly to refresh the texture. Add fresh Greek toppings after thawing and just before serving for the best flavor and presentation.

How Long Greek Hummus Lasts

Understanding hummus storage timelines helps maintain food safety and optimal quality. Homemade Greek hummus lasts 4-7 days when properly stored in an airtight container in the refrigerator at 40°F or below. The exact timeframe depends on ingredient freshness and storage conditions—hummus made with fresh chickpeas you cooked yourself may last slightly longer than hummus made with canned chickpeas. Greek hummus with fresh vegetable toppings like cucumber has a shorter shelf life of 3-4 days, as the vegetables release moisture and can spoil faster. For maximum longevity, store the plain hummus base separately from toppings. In the freezer, Greek hummus maintains quality for up to 4 months, though it remains safe beyond that if kept at 0°F. After 4 months, texture and flavor may begin to deteriorate. Signs that hummus has spoiled include sour smell, visible mold growth, significant liquid separation, or a sharp, off-taste. According to food safety guidelines from the USDA, discard hummus that has been left at room temperature for more than 2 hours. If you've double-dipped or used a utensil that touched other foods, this can introduce bacteria and shorten shelf life. When in doubt, trust your senses—fresh hummus should smell pleasantly tangy and look creamy without discoloration or excessive liquid pooling.

Greek Hummus Recipe FAQs

Can I use canned chickpeas for Greek hummus?

Yes, canned chickpeas work perfectly for Greek hummus and are actually the most convenient option for most home cooks. Choose high-quality canned chickpeas packed in water without added preservatives when possible. Rinse them thoroughly under cold running water to remove excess sodium and the starchy liquid, which can make your hummus taste tinny or create an overly thick texture. For the absolute smoothest result, take the extra step of removing the chickpea skins after rinsing—while time-consuming, this creates noticeably creamier hummus. If you prefer cooking dried chickpeas from scratch, use 1.5 cups of cooked chickpeas to replace one 15-ounce can. Dried chickpeas require soaking overnight and then simmering for 1-2 hours until very tender. Some cooks add a pinch of baking soda to the cooking water to soften the chickpeas further, making them easier to blend into ultra-smooth hummus.

Why is my Greek hummus grainy?

Grainy hummus typically results from underprocessing or using chickpeas that weren't cooked long enough. The most common cause is not blending the mixture for sufficient time—hummus requires 3-4 minutes of continuous processing to break down the chickpeas completely and create that signature silky texture. Try processing longer, scraping down the sides every minute, until the mixture becomes completely smooth. Another culprit is chickpea skins, which don't fully break down during blending and create a slightly grainy mouthfeel. Taking the time to remove skins before processing makes a dramatic difference. Cold ingredients also contribute to grainy texture because cold tahini and olive oil don't emulsify properly; always use room temperature ingredients. Additionally, old or poor-quality tahini separates and becomes gritty, so invest in fresh, well-stirred tahini from a reputable brand. If your hummus is still grainy after extended processing, try adding 1-2 tablespoons more liquid (water or aquafaba) and processing again—sometimes the mixture needs more moisture to blend smoothly.

How do I make Greek hummus smoother?

Achieving ultra-smooth Greek hummus involves several techniques that professional chefs use. First, process the tahini and lemon juice together for 1 minute before adding chickpeas—this creates an emulsified base that results in creamier hummus. Remove chickpea skins for the smoothest possible texture; while tedious, this single step makes the biggest difference. Use warm or room temperature chickpeas rather than cold ones from the refrigerator. Add ice-cold water (instead of room temperature) during blending—the temperature contrast helps create a lighter, fluffier texture. Process the hummus for a full 4-5 minutes; this extended blending time is crucial for breaking down the chickpeas completely. Add liquid gradually while the processor is running, allowing each addition to fully incorporate. If using a less powerful food processor, try adding an extra tablespoon of olive oil or tahini for additional fat content that promotes smoothness. Finally, some chefs swear by adding 1/4 teaspoon of baking soda to the chickpeas while cooking or processing, which further softens them and creates an incredibly creamy final product.

Can Greek hummus be made without tahini?

Yes, you can make Greek hummus without tahini, though it will have a slightly different flavor profile. Tahini provides nutty depth, creaminess, and helps emulsify the mixture, but several substitutes work well. Greek yogurt (2-3 tablespoons) adds tanginess and creaminess while keeping with the Greek theme, plus it boosts protein content. Other nut and seed butters like sunflower seed butter, almond butter, or cashew butter can replace tahini in equal amounts, though they'll alter the flavor slightly. Extra olive oil (add an additional 2 tablespoons) creates richness without tahini, though the hummus may be slightly less creamy. Some people use white miso paste, which adds umami depth and creamy texture similar to tahini. For a nut-free, tahini-free version, try adding 1/4 cup of roasted, peeled zucchini or cauliflower for extra creaminess without compromising texture. If omitting tahini due to allergy concerns, ensure any substitute is also safe for your dietary restrictions. While tahini-free hummus won't taste exactly like traditional hummus, it still creates a delicious, creamy dip that works beautifully with Greek toppings.

Is Greek hummus vegan?

Traditional Greek hummus base made with chickpeas, tahini, olive oil, lemon juice, and garlic is completely vegan. However, the Greek toppings commonly added—particularly feta cheese—are not vegan, as feta is made from sheep's milk, goat's milk, or a combination. To make fully vegan Greek hummus, simply omit the feta cheese or substitute it with vegan feta alternatives now widely available in grocery stores, made from nuts like cashews or almonds, or from tofu. All other traditional Greek toppings including Kalamata olives, sun-dried tomatoes, cucumber, fresh herbs, and olive oil are naturally plant-based. Greek hummus provides excellent plant-based protein (approximately 3-4 grams per 1/4 cup serving), dietary fiber, iron, and healthy fats, making it a nutritious choice for vegan diets. When serving to vegan guests, clearly label whether the dish contains dairy-based feta or uses a plant-based alternative. Nutritional yeast sprinkled on top can provide a savory, cheese-like flavor without dairy. With simple modifications, Greek hummus easily accommodates vegan dietary preferences while maintaining authentic Mediterranean flavor.

Can I make Greek hummus in a blender?

Yes, you can make Greek hummus in a high-powered blender, though results vary depending on blender strength. High-powered blenders like Vitamix or Blendtec handle hummus very well and can create ultra-smooth texture comparable to food processors. However, standard countertop blenders may struggle with the thick consistency, and the narrow base makes it difficult to scrape down sides and ensure even blending. If using a blender, add ingredients in the reverse order from food processor instructions: start with liquid ingredients (lemon juice, olive oil, water) at the bottom, then add tahini and garlic, and finally chickpeas on top. This order helps the blades grab ingredients more easily. Use the tamper tool if your blender has one to push ingredients toward the blades. Start on low speed and gradually increase, stopping frequently to scrape down sides. You may need to add more liquid (2-3 extra tablespoons) to help the mixture blend in a blender compared to a food processor. Immersion blenders generally don't work well for hummus, as they lack the power to fully break down chickpeas. For best results and easiest preparation, a food processor remains the preferred tool, but a quality blender can certainly produce excellent Greek hummus with patience and proper technique.

What toppings are best for Greek hummus?

The best toppings for Greek hummus combine traditional Greek ingredients that provide complementary flavors, colors, and textures. Crumbled feta cheese is the quintessential Greek topping, offering tangy, salty contrast to the creamy chickpea base. Kalamata olives—with their distinctive dark purple color and rich, briny flavor—are essential; chop them rather than leaving whole for easier scooping. Sun-dried tomatoes add concentrated tomato sweetness and chewy texture; use oil-packed varieties for best flavor. Fresh cucumber provides cool, crisp contrast and hydrating freshness that balances rich olive oil. Fresh herbs are crucial—dill is most traditional in Greek cuisine, but oregano, parsley, and mint all work beautifully either alone or combined. A generous drizzle of high-quality Greek extra virgin olive oil creates an attractive presentation and adds fruity, peppery notes. Additional topping options include toasted pine nuts or sliced almonds for crunch, capers for briny punch, roasted red peppers for sweetness, crumbled bacon for non-vegetarian versions, za'atar spice blend, or a sprinkle of sumac for tart, citrusy flavor. Arrange toppings in visually appealing sections or patterns rather than mixing everything together, allowing guests to taste different flavor combinations with each bite.

How long does homemade Greek hummus last?

Homemade Greek hummus lasts 4-7 days when properly stored in the refrigerator in an airtight container. The plain hummus base without fresh toppings keeps longer—up to 7 days—while hummus with fresh ingredients like cucumber and tomatoes should be consumed within 3-4 days, as these vegetables release moisture and can spoil faster. Storage conditions significantly impact longevity: always keep hummus refrigerated at 40°F or below, never leave it at room temperature for more than 2 hours, and use clean utensils each time to prevent bacterial contamination. The protective layer of olive oil on the surface helps extend shelf life by preventing oxidation. Signs your hummus has gone bad include sour smell, visible mold (usually appearing as fuzzy spots), excessive liquid separation, or an off-taste. For longer storage, freeze Greek hummus for up to 4 months in airtight, freezer-safe containers. According to USDA food safety guidelines, when in doubt about whether hummus is still good, it's safer to discard it rather than risk foodborne illness. To maximize freshness, always store the hummus base and fresh toppings separately, combining them only when ready to serve.

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