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–+ servings
greek style chickpea and olive dip

Greek Hummus Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Greek
Servings 6 servings

Equipment

  • 1 food processor or blender
  • 1 can opener
  • 1 fine-mesh strainer or colander
  • 1 measuring cup
  • 4 Measuring spoons tablespoon and teaspoon sizes
  • 1 Rubber spatula
  • 1 serving bowl

Ingredients
  

  • 1 can chickpeas 425 g; drained and rinsed
  • 60 milliliter water cold
  • 60 milliliter extra-virgin olive oil plus more for drizzling
  • 60 milliliter tahini well-stirred
  • 2 tablespoon lemon juice freshly squeezed
  • 1 small garlic clove minced
  • 0.75 teaspoon salt fine
  • 0.5 teaspoon ground cumin
  • 2 tablespoon Greek yogurt optional, for extra creaminess; plain and full-fat
  • 2 tablespoon cucumber finely diced; seeded
  • 2 tablespoon tomato finely diced; seeded
  • 2 tablespoon red onion finely diced
  • 2 tablespoon Kalamata olives pitted and chopped
  • 2 tablespoon feta cheese crumbled
  • 1 tablespoon fresh parsley finely chopped
  • 0.25 teaspoon smoked paprika for garnish

Instructions
 

  • Drain and rinse the chickpeas in a fine-mesh strainer under cold running water.
  • Add chickpeas, cold water, olive oil, tahini, lemon juice, garlic, salt, cumin, and Greek yogurt (if using) to the bowl of a food processor.
  • Process the mixture for 1–2 minutes, stopping once or twice to scrape down the sides with a rubber spatula, until very smooth and creamy.
  • Taste the hummus and adjust seasoning with more salt or lemon juice if desired, then process again briefly to combine.
  • Transfer the hummus to a serving bowl and smooth the top with the back of a spoon, creating a shallow well in the center.
  • In a small bowl, combine cucumber, tomato, red onion, Kalamata olives, feta cheese, and parsley, tossing gently to mix.
  • Spoon the vegetable and olive mixture over the center of the hummus in an even layer.
  • Drizzle a little extra-virgin olive oil over the top and sprinkle with smoked paprika for color.
  • Cover the bowl and refrigerate the hummus for at least 30 minutes to allow the flavors to meld.
  • Remove from the refrigerator, let sit at room temperature for 5–10 minutes, then serve with warm pita, pita chips, or fresh vegetables.

Notes

For extra-smooth hummus, you can peel the chickpeas by gently pinching off their skins before blending or simmer them for a few minutes in hot water with a pinch of baking soda to soften them, then rinse well. Using very cold water helps the hummus whip up lighter and creamier, and processing longer than you think you need (up to 3 minutes) also improves texture. If the hummus seems too thick, blend in 1 tablespoon of water or olive oil at a time until it reaches your preferred consistency; if it’s too thin, add a few extra chickpeas or a spoonful more tahini. This dip keeps well refrigerated for 3–4 days in an airtight container, and you can refresh it with a quick stir and a fresh drizzle of olive oil before serving.
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