Easy Greek Hummus Recipe (Ready in 5 Minutes!)

Hand dipping pita chip into a pile of hummus topped with oil and parsley.

No ratings yet

Easy Greek Hummus Recipe (Ready in 5 Minutes!)

Fresh lemon juice, kalamata olives, and chickpeas turn this Greek hummus into one of the easiest snacks with an impressive flavor profile. The texture stays light and whipped thanks to a splash of club soda, while the olive adds a salty Mediterranean flavor. I make this in just 5 minutes and always have a jar of it in my refrigerator.

Prep Time5

Total Time5

Course: 30 Minutes or Less, Appetizer, Snack

Cuisine: Greek, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 261kcal

Author: Anjali Shah

Equipment

Food Processor or blender

Ingredients

2 cans garbanzo beans 15 oz cans, rinsed and drained
¼ cup lemon juice
4-6 tablespoons club soda
½ cup chopped parsley
¼ - ½ teaspoon sea salt to taste, depending on whether you use olives
¼ teaspoon ground black pepper
4 Kalamata olives could be optional
1-3 tablespoons olive oil optional (start with 1 and add more to get the taste you like)

US Customary - Metric

Instructions

Place all ingredients into a food processor and mix until smooth. You can also use a blender but you may need a touch more liquid to get the blender to blend.
Serve with pita bread, crackers, and/or raw veggies.

Notes

My #1 Secret Tip for this Greek hummus recipe is to blend the hummus longer than you think it needs. In my experience, stopping too early leaves the hummus slightly grainy instead of smooth and whipped. I let the food processor run for several full minutes so the chickpeas and olives completely break down, which creates that airy texture that tastes like restaurant-quality hummus.
Remove husks: I boil the chickpeas in water with 1/2 teaspoon of bicarb to help loosen the outer husks. You can leave them on, but they can make the hummus grainy and slightly bitter.
Dry chickpeas: I pat the chickpeas dry after rinsing so excess water does not thin the hummus too much.
Taste last: I always taste before adding salt, since the olives can vary in saltiness.
Warm chickpeas: Slightly warm chickpeas blend more smoothly than cold ones.
Chill hummus: I let the hummus chill in the refrigerator for 30 minutes to give the flavor from the lemon, olives, and garlic a chance to settle together.

Nutrition