The Best Homemade Authentic Greek Hummus Dip Recipe

My family can’t get enough of this smooth, creamy hummus! It’s part of one of our favorite go-to weeknight dinners. We serve the hummus with warm gluten-free pita, fresh veggies, grilled chicken. Because my family devours this hummus, I typically whip up a double batch. That might seem like a lot of hummus, but my family loves this recipe so much. With left overs, we can assemble quick hummus bowls for lunches and leftovers throughout the week using ingredients already on hand like chopped lettuce, crisp veggies, feta cheese, kalamata olives and our favorite Greek dressing.

Served as a light weeknight meal or even part of a help-yourself style buffet spread, this protein-packed dip is endlessly versatile.  I even like to put out a bowl of hummus with some fresh veggies to provide a healthy snack option for my kids. Doubling this recipe ensures hearty, nutritious midday meals or next-day appetizers for the family with barely any extra effort. We slather this simple-to-prepare hummus onto all kinds of healthy creations!

Why You’ll Love This Hummus

  • Creamy & Smooth: The boiling and blending techniques outlined below create an irresistibly light, creamy texture.
  • Nutritious: Packed with protein, fiber and healthy fats, this vegetable-based dip makes a nourishing snack.
  • Flavorful: Tart lemon, earthy sesame and warm spices give it a dynamic flavor profile.
  • Satisfying: Hearty enough to enjoy as a mini-meal with veggie dippers or make it a full meal with pita bread and a protein.
  • Adaptable: Simple to dress up with mix-ins like roasted veggies or fresh herbs.
  • Kid-Approved: Even picky eaters will devour this dip!
  • Homemade: Far superior in freshness and flavor compared to store-bought brands.
  • Impressive: Looks and tastes gourmet but so easy to whip up.
  • Versatile: We love smearing it on sandwiches, grain bowls and lettuce wraps too!


Hummus is a smooth, creamy dip or spread made primarily from chickpeas, tahini, lemon juice and olive oil. It originated in Middle Eastern and Mediterranean cuisines, where it’s served as a popular appetizer, snack or sandwich accompaniment. The base consists of cooked, blended chickpeas pureed with tahini paste made from ground sesame seeds, mixed with fresh lemon juice and drizzled olive oil. Spices like garlic, cumin and paprika often provide added zest and flavor. The end result is a light yet substantial dip with a uniquely nutty, earthy and lemony taste. Hummus makes for a satisfying plant-based appetizer served with fresh vegetables or pita bread that’s also packed with protein. It’s nutritious, delicious and extremely versatile!

Homemade Hummus versus Store-Bought Hummus

While it’s possible to create a quick weeknight meal with store-bought hummus, when prepared properly, nothing beats the pure, fresh taste of homemade hummus. Without unhealthful seed oils and chemical preservatives, homemade hummus allows you to control the quality of ingredients. Chickpeas, tahini and lemon juice blend into an incredibly smooth, lighter dip full of whole food goodness. Though store-bought hummus from the grocery store saves time, its flavor simply doesn’t compare to real hummus made fresh at home. Taking a few extra minutes to prepare the fresh hummus will reward you with a noticeably creamier and more vibrant end result than the often pasty store-bought stuff.  Real ingredients make all the difference you can truly taste! For the best texture and nutty essence of chickpeas, I’ll gladly pick homemade over store-bought flavor any day of the week.

bowl of hummus

Authentic Flavor Profile

While Middle Eastern hummus recipes often rely on a vibrant red spice called “sumac” to impart the signature lemony tang, I’ve found this special seasoning can be tricky to source here in the states. Thankfully, fresh lemon juice makes for an easily accessible and very authentic tasting substitute in my Greek hummus recipe. Rather than tracking down the exotic dried sumac berry blend, I simply add the bright taste straight from basic lemons—an ingredient most home cooks already keep on hand! Just a small pour of fresh lemon juice gives your homemade chickpea dip that same lip-puckering acidity and fruity zing to balance the nutty creaminess, creating true Mediterranean flavors. I love that a humble lemon’s juice achieves such incredible Mediterranean recipe flavor I can find year-round. It tastes every bit as good as exotic sumac!

Hummus Variations

Traditional Hummus makes a delicious creamy base you can easily dress up with mix-ins for flavorful variations. 

  • Pesto Hummus: Blend 2-4 tablespoons of bright green basil pesto into my homemade chickpea mixture for a bright pesto hummus with a bold herbal essence. The garlic, parsley and pine nuts in pesto pair beautifully with the creamy nutty base. For best results, swirl in pesto after initially puréeing the hummus to retain texture. I like to add an extra dollop of hummus onto the final product.
  • Roasted Red Pepper Hummus: I love stirring roasted red peppers into hummus for a sweet, smoky twist. Dice 1/3 cup of jarred fire-roasted red peppers and blend into the finished hummus The subtle sweetness of the bell peppers complements the earthy chickpeas and lemon tang perfectly. Roasted peppers also add pretty red flecks throughout. For a party-ready dip with bonus nutrition, this flavorful variation can’t be beat!

Two Tips to Authentic Greek Hummus

These are my two favorite tips for getting the absolute best hummus every single time.  The end result is truly restaurant-quality hummus that is so smooth and creamy.

  1. Boil the chickpeas in water and baking soda: Boiling the dry chickpeas or canned chickpeas with baking soda is the secret for tenderizing the outer shells and allowing the beans to puree into an ultrasmooth paste. The combination of salt and baking soda during the boiling process mimics an alkaline preparation used in restaurants for the most luscious hummus texture. This method softens the chickpea skins and breaks down some of their starches to achieve that signature smooth creaminess rather than a gritty or grainy consistency. Practically melting in your mouth rather than keeping their shape, boiling chickpeas this special way transforms them for the best results.
  2. Use ice water: The other key ingredient for getting restaurant-quality creamy texture in homemade hummus is actually ice water. Even perfectly cooked chickpeas can stick to a food processor, leaving annoying chunks if blending conditions get too warm. That’s why it’s smart to use ice water. It guarantees flawless and smooth texture! I fill a cup with filtered water and add several ice cubes. Adding a few tablespoons of this icy cold water while processing keeps temperature ideal for the “creamy texture” only ice produces. Add a coupe or few tablespoons of ice water at a time until your desired consistency is achieved. My secret ice cube trick results in smooth, creamy hummus every single time.

Serving Suggestions

My family’s favorite way to enjoy this Greek hummus dip is make a Greek salad or pita night by serving it with marinated red onion, warm pita bread (gluten free of course), cherry tomatoes, crisp cucumbers, sliced bell pepper or roasted red peppers, black olives, homemade tzatziki sauce, grilled chicken, Greek vinaigrette and feta cheese. But you can get as creative as you like and vary the protein, toppings and sides.


Refrigerator: To store leftover homemade hummus, simply transfer it to an airtight container which helps lock in freshness without drying out the dip. The creamy chickpea mixture along with olive oil and lemon will keep the hummus safely preserved for 5-7 days when chilled in the fridge. Storing my hummus in a quality, tight container guarantees I can easily savor every last tasty morsel for lunches and quick snacks!

Freezer: Tightly covered hummus also freezes well for 2-3 months. To preserve flavor and texture over longer storage, smooth dollops into an airtight freezer bag removing excess air before sealing. Thaw the frozen hummus overnight in the fridge when ready to freshly enjoy this Mediterranean dip again.

up close of hummus

What You Need to Make Hummus

  • Chickpeas – These cooked, drained garbanzo beans (either canned chickpeas or dried beans soaked then cooked stovetop or pressure cooker until tender) form the base with their creamy texture and earthy, nutty flavor.
  • Lemon juice – Provides signature tangy acidity and bright citrus flavor that cuts through richness.
  • Tahini – Made from pulverized toasted sesame seeds; adds body plus toasty, peanut-butter-like richness.
  • Garlic cloves – Pungent, aromatic allium adds layers of savory sweetness and complexity.  I don’t recommend using garlic powder in hummus, as its one-dimensional, flat flavor cannot match the sweet pungency and rounded allium notes fresh garlic cloves impart during cooking and blending.
  • Salt – Essential for balanced flavor contrast and bringing out chickpea sweetness.
  • Ice water – Creates an emulsion for the silkiest, creamiest puree possible.
  • Extra virgin olive oil – Imparts fruity depth and luxe mouthfeel when drizzled on top.
  • Paprika and cumin (optional) – Contributes vibrant color, subtle smokiness and savory undertones.
  • Sesame Seeds (optional) – Toasted topping adds delicate crunch and nuttiness.
bowl of hummus

The Best Homemade Authentic Greek Hummus Dip Recipe

Sarah Erickson
This homemade hummus is easy and tastes so fresh! You'll never want to buy store bought hummus again!
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine Mediterranean


  • 1-15 ounce can chickpeas
  • 1 tsp baking soda
  • 3 TBS fresh lemon juice
  • 2 TBS tahini
  • 2 small garlic cloves
  • ¾ salt
  • ½ cup ice water 1/4 cup reserved

For topping (optional):

  • Extra-virgin olive oil
  • Paprika or cumin
  • Sesame seeds
  • Pine nuts

For serving:

  • Pita chips


  • Put chickpeas in a saucepan and cover with water. Add 1 tsp baking soda. Bring to a boil and cook for 15 minutes. Carefully watch the pot, as you may need to adjust the temperature down to prevent the chickpea/water mixture from overflowing.
  • Drain and rinse the chickpeas.
  • Add all ingredients except for the ice water to a blender or food processor, Blend all of the ingredients, and scrape down the blender/food processor. Slowly drizzle in the water, blend, scrape, repeat until desired consistency is achieved. Note: I prefer my hummus smooth and creamy but thick. I use approximately ¼ of water for my hummus.
  • Put hummus in your favorite serving bowl and top with a drizzle of olive oil and/or a sprinkle of paprika or cumin, sesame seeds or pine nuts.
Keyword chickpea, dip, greek, hummus, snack

Similar Posts

Leave a Reply