Hummus (Greek)
This vegan builds dried chickpeas and tahini into a weeknight-friendly meal you can have ready in about 55 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for large pot and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the dried chickpeas in a bowl, cover generously with cold water, and soak overnight or for at least 8 hours, then drain and rinse.
- Put the soaked chickpeas in a pot with the 4 cups of fresh water and the cooking oil, bring to a boil, then simmer for 60 to 90 minutes until very soft, skimming off any foam.
- Drain the chickpeas but reserve some of the cooking liquid, and let them cool slightly.
- In a food processor blend the tahini, lemon juice and peeled garlic until thick and pale, which loosens the tahini.
- Add the warm chickpeas and a pinch of salt, then blend until smooth, drizzling in reserved cooking liquid a little at a time until it is creamy and light.
- Taste and adjust the salt and lemon, then spread the hummus into a bowl, swirl the surface, and finish with the extra virgin olive oil drizzled over the top.
You'll use: Large pot · Saucepan · Blender · Food processor
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Hummus (Greek) take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Hummus (Greek) vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Hummus (Greek) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken and guacamole, greek salad and mint and ginger lemonade from Hummus Bros.jpg by Leo-monneret, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.