Greek Inspired Hummus!

Thursday, April 25th, 2013

30 Days of Pinterest – Day 22

The Pin!

Even though I absolutely adore hummus, I have to admit I’ve never actually made it! My love for this good-for-you dip started when I took a Chef Dez cooking class at Lepp Farm Market, and was actually surprised that I liked the taste of pureed chic peas. Who knew they could taste so good?! After the class, we were given the recipe  – but since I didn’t own a food processor, I never got around to making it.

Fast forward a few years and I finally have a food processor (and it has literally changed my life)! I’m not quite sure why it took me so long to get around to making my own hummus with it, but I figured this would be the best time to give it a try. Since Chef Dez’s Greek hummus recipe is unfortunately long gone, I headed onto Pinterest to find a suitable replacement.


The Project Process:

For this super simple hummus recipe, you will need the following ingredients:

  • 1 cup canned chick peas (if you do any shopping in the states, they call these garbanzo beans!)
  • 1/3 cup tahini (this is sesame seed paste – I didn’t have any, so I omitted it and it still tasted great)
  • 1/4 cup water
  • 2 cloves of garlic
  • 1/2 teaspoon cumin
  • 1/4 extra virgin olive oil
  • 1/3 cup lemon juice
  • dash of salt & pepper
  • dash of paprika


If you have tahini, the original recipe indicates for you to combine the water and the tahini ahead of time, so it’s already mixed together for when you need it. Like I mentioned above, I didn’t have any tahini, but was willing to give it a try without it anyways. I have seen hummus recipes in the past that did not include it, so I knew it probably wouldn’t cause any major problems.

Start by pouring the canned peas, garlic and cumin into the food processor. After the mixture begins to look like coarse meal, start adding small amounts of water to make it easier to blend. I would recommend using just under 1/4 cup (if that), as 1/4 cup seemed to be too much without the thickening power of the tahini. Of course, if you did have the tahini, this is where you would add it, along with the full 1/4 of water.


Once everything is well blended, you can start adding the lemon juice and olive oil in small quantities, alternating between the two. This is where I started to feel like a fancy chef! I just love the feeling of making something from scratch, and having the yummy smells take over your kitchen.


After you have all of the ingredients combined, continue to process for another 5 or so minutes. Scoop out of the food processor into a dish, and garnish with paprika. If you’re feeling extra fancy, you can add an olive or two and a dash of olive oil on top as well!


A note about garlic: I love, love, love garlic and actually put 3 cloves in, instead of the recommended 2. I highly discourage this! As you might have guessed, it ended up being way too much garlic, and greatly reduced the chances of a goodnight kiss without prior teeth-brushing!

A note about chick peas: After making this recipe, I learned that while chick peas don’t have to be peeled, it’s worth the effort if you have the time. Apparently, peeled chick peas will make a much smoother hummus, and a less grainy texture. I’ll be giving it a try on round 2 of my hummus – I’ll keep you posted!

2 Responses to “Greek Inspired Hummus!”

  1. Kristi says:

    People peel chickpeas???

  2. Yes! I wish I had seen this recipe before doing the pin, I would have used it instead:

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