Greek Hummus Recipe

prepare chickpeas

If using canned chickpeas, drain and rinse well. For extra-smooth hummus, reserve 2 tablespoons of the liquid from the can (aquafaba) and set aside; otherwise proceed with cold water in the recipe.

blend hummus

In a food processor, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic cloves, ground cumin, salt, and pepper. Process until mixture is coarse, then scrape down the bowl and process again until mostly smooth.

adjust texture and seasoning

With the processor running, add cold water (or reserved aquafaba) one tablespoon at a time until hummus reaches a creamy, spreadable consistency (about 2–3 tablespoons). Taste and adjust salt, lemon, or cumin as needed. Process 20–30 seconds more for extra smoothness.

transfer

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a shallow well in the center for toppings and oil.

Prepare the cucumber by grating it, then place grated cucumber in a fine mesh sieve or clean towel and press or squeeze to remove excess moisture (this prevents watery tzatziki).

In a small bowl, combine the Greek yogurt, drained grated cucumber, grated garlic, lemon juice, chopped dill, salt, and pepper. Stir until smooth and chill in the refrigerator for at least 15 minutes to let flavors meld.

Combine the diced tomatoes, halved kalamata olives, and thinly sliced red onion in a small bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, and a pinch of salt and pepper. Taste and adjust seasoning.

Crumble the feta and chop the parsley; set aside for assembly.

Preheat a grill pan or outdoor grill to medium-high heat. Brush each pita lightly with olive oil and sprinkle a small pinch of coarse sea salt on top.

Grill pitas 1–2 minutes per side until they have char marks and are warm and slightly crisp. Remove and keep warm, or cut into wedges for serving.

Place the bowl of hummus on a serving plate. Spoon 2–3 tablespoons of tzatziki in a small dollop on one side of the hummus surface (or several small dollops).

Scatter the tomato-olive-onion mixture evenly over the hummus, focusing some toward the center well. Sprinkle the crumbled feta and chopped parsley on top.

Drizzle about 1 tablespoon extra-virgin olive oil over the finished hummus and sprinkle the dried oregano (or additional fresh herbs) and a light crack of black pepper.

Serve immediately with warm grilled pita wedges alongside for dipping.