Greek Hummus

Photo: robinarroyave

Yield: 1 serving ( Serving Size: makes about 1 1/2 cups )
Community Recipe from


  • 1 cup(s) canned chickpeas, rinsed and well drained
  • 1/3 cup(s) tahini
  • 1/4 cup(s) cold water
  • 2 clove(s) garlic, finely chopped
  • 1/2 teaspoon(s) ground cumin
  • 1/4 cup(s) extra virgin olive oil
  • 1/3 cup(s) lemon juice
  • 1 tablespoon(s) lemon juice
  • salt
  • black pepper, freshly ground
  • paprika
  • parsley sprigs
  • 1 black olive


  1. In a medium-size bowl, combine tahini with cold water and stir vigorously with a fork to soften for 2 to 3 minutes. Place chickpeas in a food processor and grind to a coarse meal. Add tahini, garlic, and cumin. Pulverize for about 45 seconds. Slowly add olive oil and lemon juice, alternating between each, and continue to process for about 5 minutes, on and off, until hummus becomes smooth and creamy. Season with salt and pepper.

  2. Remove to a serving bowl and sprinkle with paprika. Garnish with parsley and a black olive.
March 2014

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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