Greek Hummus
Authentic, smooth, and incredibly creamy, this recipe is so much better than anything you can buy in the store.
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Servings:
ingredients
- 2 14 ounce cans chickpeas
- 2 garlic cloves smashed or minced
- Juice of 1 lemon
- 1/2 cup tahini
- 2 Tbsp extra-virgin olive oil + more for drizzling
- Flaky sea salt
- Garnish: freshly chopped parsley sumac or paprika
instructions
- Add chickpeas with their liquid and garlic to the insert of the Instant Pot. Cook on High pressure for 10 minutes*. Manually release pressure at the end of cooking (you can also let the pressure release naturally).
- Drain the chickpeas and garlic with a fine mesh sieve, making sure to reserve the cooking liquid for later use.
- Add chickpeas and garlic to the food processor. Pulse until smooth.
- Add lemon juice, tahini, and oil. Pulse to combine.
- Set food processor to high speed and let it run. Through the opening at the top, add reserved cooking liquid 1 Tbsp at a time until it reaches the desired consistency. I typically use about 3 Tbsp total.
- Taste and season with salt to taste.
- Add hummus to a bowl. Drizzle with extra virgin olive oil, sprinkle with sumac or paprika, and fresh parsley. Serve with pita or Turkish bread.
video
notes
*If you don’t have an electric pressure cooker, you can cook the chickpeas in a saucepan on the stove over medium-high heat. Add the chickpeas and their liquid to the pan and bring to a simmer. Simmer for 20 to 25 minutes, until the chickpeas are softened.
nutrition
Calories: 378kcal | Carbohydrates: 41g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 481mg | Fiber: 11g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 5mg
Calories: 378kcal