GREEK HUMMUS

Ti kanis? Asking for a friend. Pardon his Greek, but that’s all he speaks. I’m talking about my delicious hummus here with a Big Fat Greek twist 🇬🇷I call it Hellamus ’cause a) it’s one Helluva hummus; and b) it’s so Greek it can dance sirtaki 🎶

MY BIG FAT GREEK HUMMUS

By now, you might have noticed that hummus is one of my favorite dips and also a versatile base I like to tamper with, tweak and transform according to my moods and cravings. By doing so, I have come up with a handful of favorite versions, like my Italian Hummus with Rosemary & Lemon I shared with you in this recent post. That has become my signature dip, and I can’t count the times my guests have asked me for the recipe. This Greek version is a mighty contender, made with Feta cheese and Kalamata olives, plus fresh mint, lemon juice and zest for a burst of fresh Mediterranean flavor.

NO TAHINI IN THIS HUMMUS

Before sharing the details of this recipe, I need to warn you: there is no tahini in my hummus. If you are a purist of the traditional Middle-Eastern Hummus Bi Tahini, feel free to vent your indignation in the comments below. I feel your passion, food lover. I’m Italian and sometimes get frustrated when I see a traditional dish from my Motherland featuring ingredients that have no business being there. (See my mini-rant about adding cream to Carbonara in this post ). Personally, I enjoy a well-seasoned chickpea/tahini hummus very much, but I’m a huge fan of bold fresh flavors. Tahini is very rich and buttery, and it adds a lot of creaminess to hummus, but I find the flavor subtle, definitely not bold. That is why years ago I started experimenting with alternative ingredients in my kitchen and came up with an array of herb-flavored hummus variations like this one.

BLENDER OR FOOD PROCESSOR?

Tools are so important in the kitchen. I understand that we all have to use what we have handy, but it’s undeniable that the outcome of a recipe can improve when the process is smooth and thorough. I have passed on this recipe to some friends, and most of them did not enjoy their result as much as they’d hoped to. Each time, the culprit ended up being the wrong tool for the job; namely, a “lazy blender”. Of c0urse, not everybody can afford a Vitamix, but I know for sure that an old food processor will do a much better job than any blender when it comes to making hummus. It will give it a silky and creamy texture even without adding tahini.

I’ve had this old Cuisinart food processor for 23 years! It still makes the best hummus without complaining. Amazon is having amazing Prime Deals this week, so if you’re on the market for a food processor, consider checking this one out.

YOUR SHOPPING LIST

Before the list, one special note. Decide beforehand if you want to use canned or dry chickpeas. If you decide on dry chickpeas, soak them overnight before cooking them in your Instant Pot or on the stovetop. I understand that soaking them overnight may involve too much planning ahead. What I usually do is put them in a pot, cover them with water, add half a teaspoon of baking soda and bring it to a boil. I turn off the stove and leave them covered for 1-2 hours until the chickpeas have absorbed the water and are getting softer. After that, I return them to the stove and simmer for 1 hour or so, until they’re tender.  If you are using canned chickpeas, make sure to rinse them really well.

• Chickpeas (dry or canned)
• Extra Virgin Olive Oil
• Kalamata Olives
• Feta Cheese
• Fresh Mint
• Fresh Lemon (zest & juice)
• Cumin
• Himalayan Salt & Black Pepper
• Paprika for garnish (optional)

HOW TO MAKE GREEK HUMMUS

And now the fun part. There’s really no chopping involved, so the technique is mostly dumping & whirring. One step I strongly urge you not to leave out is peeling the zest of the lemon to incorporate it in the recipe. It adds an additional note of flavor. So rich and zesty!

Now, add the fresh mint leaves to your food processor along with the Feta cheese, lemon zest, lemon juice, chickpeas, pitted Kalamata olives, salt, and cumin. Start blending and let the machine go for a couple of minutes. 

Turn off the food processor. Scrape the sides with a spatula to make sure everything is within blades’ reach, so it all gets evenly chopped and smoothly blended. Start the machine again and through the hole at the top trickle in the extra virgin olive oil. Adding the olive oil this way will distribute it evenly throughout the dip. You might need to add some liquid if it’s a bit dry. For that purpose, I suggest to reserve some of the cooking liquid or add lemon juice. If it’s already too lemony and you don’t have the cooking liquid, add a tablespoon or two of iced water. Some people swear it’ll make it airy and fluffy. I personally always add lemon juice because for my palate it can never be too citrusy. But that’s just me.

AND… ACTION!

As I always say, if one picture is worth a thousand words, one video is worth a thousand pictures. Watch how easy it is to make one of my favorite no-tahini chickpea dips from scratch.

Grab the full recipe for this intensely flavorful dip. I hope you’ll love it as much as I do. Dig in with celery sticks, baby carrots, sliced cucumber, or my new favorite Grain-free Cassava Crackers. Enjoy!

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