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My light and airy Greek hummus recipe, with a whipped consistency and hints of lemon and Kalamata olives, is the perfect appetizer or snack! Bursting with tangy flavor, it's ideal for anyone looking for a fresh twist on the classic dip. Even beginner cooks can make this easy recipe in just 5 minutes!
Oh how I adore this easy Greek hummus! It has all the traditional Greek flavors thanks to the lemon juice, olives, and fresh parsley - making it a perfect pairing to pita wraps, falafel, and gyro. But is hummus a Greek food originally?
Despite popular belief, hummus really wasn't a staple in Greece at most tavernas or homes and has grown more in popularity over the years. But where did hummus originate?
Hummus has been around for a long time and many countries claim that the dish started with them. Based on what I have read, the oldest evidence of hummus came from Egypt, tracing back to the eastern Arab countries, where chickpeas were abundant and a common food. The word "hummus" even means chickpea in Arabic!
Greece and Egypt were trade partners, which could explain how the dish made its way into Mediterranean and Greek cuisine! And I am so thankful it did, since hummus now accompanies many of my favorite dishes.
Aside from hummus, two other foods that bridge Greek and Arabic cultures are baklava and stuffed grape leaves-both delicious, just like this authentic Greek hummus recipe.
🥘 Ingredients
There are some standard ingredients that most hummus recipes have, but because some of my family members can't stand tahini this is a hummus recipe without tahini. Instead we have added Greek olive oil to gain the creaminess! Here is everything I used to create this special dip:
Garbanzo Beans: Of course we have to include garbanzo beans (aka chickpeas) since they are the base of any classic hummus!
Lemon Juice: I love to add in a dash of fresh lemon juice to give this a subtle citrus kick that pairs well with the Greek flavors.
Club Soda: My top secret ingredient to create an airy texture in this hummus!
Seasoning: I love to mix in some parsley, ground black pepper, and a dash of sea salt (which you may or may not need depending on the saltiness of the olives).
Kalamata Olives: For ultra creamy texture and tangy flavor, I use kalamata olives! While you could leave these out for a plain hummus, I really think you will love the addition of them in this dip.
Extra Virgin Olive Oil: The olive oil is optional for added flavor and creaminess, but you can leave it out if you aren't using oil. I start with 1 tablespoon and add more to taste.
🔪 How To Make Greek Hummus
Hummus is super easy to make, and the variations are endless. But for me, nothing can beat this recipe - with minimal tools and time required. There really is only one step for making this healthy Greek hummus:
Blend Ingredients: To make the Greek hummus dip I place all of my ingredients into a food processor and mix until smooth or to your desired consistency. You can also use a blender but you may need a touch more liquid to get the blender to blend.
Serve: After the dip has been blended into a smooth consistency, I transfer it to a bowl and serve it with pita bread, pita chips or crackers, or raw veggies - whatever I have on hand!
📖 Variations
If you don't want to get bored, try switching up this Greek hummus recipe with some other fun ingredients! Here are my favorites:
Add Spice: For my spice lovers, try turning the heat up with a dash of cayenne pepper or red pepper flakes!
Other Seasonings: I have tried out a variety of spices in my hummus such as paprika, cumin, turmeric, and oregano! Roasted garlic cloves are delicious too. They all add a lovely flavor boost!
Best Hummus Flavors: In addition to this Greek hummus with kalamata olives, I love to swap the olives for roasted garlic, caramelized onions, roasted red bell pepper, sun dried tomatoes, or spinach and artichoke.
Hummus Topping: I love to add an extra drizzle of olive oil and a crack of black pepper on top of the hummus. Other ideas include minced garlic, a sprinkle of sumac or ground cumin, chopped roasted bell pepper, lemon zest and herbs, sesame seeds, roasted chickpeas, feta cheese or vegan feta, and fresh herbs like cilantro or parsley as a garnish.
🍽 Serving Suggestions
I love to serve this Greek style hummus with an array of pita bread, crackers, and raw veggies like cucumbers, celery, and tomatoes!
More Dippers: I love to switch things up from the popular dipping choices and add in new options like air fryer yuca fries, mushroom fritters, or air fryer tortilla chips.
As A Spread: I am constantly smearing this hummus onto things like my vegan hummus avocado wrap or healthy falafel wrap! It is also amazing for my vegan shawarma and grilled cheese pita sandwich.
Greek Food Spread: Make a whole spread of the best Greek dishes! My Greek fries, keto Greek salad, and Greek lentil soup make for the ultimate medley.
🧊 Storage Instructions
Refrigeration: I transfer the hummus to an airtight container and store in the refrigerator for up to 4 days. This makes about 3 cups with a serving size of a ½ cup, so you will likely have leftovers. I don't recommend freezing this recipe as it doesn't defrost well.
❓Recipe FAQs
WHY IS MY HUMMUS SO THIN?
If your hummus turns out a little on the thinner side, no worries! It should thicken up more in the fridge, after letting it chill for 1-2 hours. Alternatively, keep all the ingredients in the food processor and add in some more drained chickpeas to easily thicken it up. It is important that the chickpeas have been drained, rinsed, and dried to avoid any other liquid that could lead to a more runny texture.
WHAT CAN I DO IF MY HUMMUS IS TOO THICK?
If the hummus is too thick, this is an even easier fix! Whenever I find that my hummus turned out a little thicker than I want, I just add in a dash more of olive oil or aquafaba liquid. I have also added some extra club soda to lighten the dip even more while thinning it out.
SHOULD I USE FRESH OR CANNED CHICKPEAS?
Either will work for this recipe, but I recommend that the chickpeas are nice and soft. Canned chickpeas will be the easier, quickest option!
CAN I MAKE THIS HUMMUS WITHOUT A FOOD PROCESSOR?
Yes! I prefer to use a food processor so that the hummus can be thick and creamy, but a blender will work too. Ideally, I suggest using a high-speed blender but in a pinch you can use a regular blender. You will need to add more liquid to help the ingredients blend up all the way, so the hummus may be a bit thinner but still plenty flavorful!
📋 Recipe Card
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