Are you looking for a delicious and healthy addition to your meals? This Authentic Greek Hummus Recipe with Lemon, Garlic, and Pine Nuts is perfect! Packed with flavor and nutrients, it's ideal for busy families and home cooks. Watch the video in this post for step-by-step instructions to this family favorite recipe!
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Hummus, a staple in Mediterranean cuisine, is a creamy dip made primarily from chickpeas, tahini, lemon juice, and garlic. This Greek-inspired version adds a slight variation with toasted pine nuts and a hint of paprika. Known for its smooth texture and rich flavor, hummus is packed with nutrients, making it a favorite among health-conscious eaters.
If you like this Greek recipe, you may also love our Easy Tirokafteri Recipe (Greek Spicy Feta Dip) or our Traditional Skordalia Greek Potato Dip Recipe.
Why We Love This Recipe
- Deliciously Creamy Texture: Achieved with the addition of ice cubes during blending.
- Healthy and Nutritious: Packed with protein, fiber, and healthy fats.
- Quick and Easy: Perfect for busy weeknight meals.
- Versatile: Great as a dip, spread, or even as a side dish.
Greek Hummus Ingredients
- Garbanzo Beans: These form the base of our hummus, providing a creamy texture and rich, nutty flavor.
- Tahini: A paste made from sesame seeds, essential for that authentic nutty taste.
- Garlic: Freshly minced garlic adds a bold, zesty kick to the hummus.
- Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy flavor, balancing the richness of the tahini and olive oil.
- Olive Oil: Extra virgin olive oil helps create a smooth, luscious texture and adds a fruity, peppery note.
- Salt: Enhances all the flavors and ensures the hummus is well-seasoned.
- Optional Toppings: Toasted pine nuts add a delightful crunch, and a sprinkle of paprika adds a touch of smokiness and color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Garbanzo Beans: You can use canned chickpeas for a quicker version, but reduce the cooking time accordingly.
- Presentation: Garnish with chopped fresh herbs for added color and flavor.
How to Make Greek Hummus with Lemon, Garlic, and Pine Nuts
STEP ONE: Prepare the Garbanzo Beans
Wash the garbanzo beans thoroughly, removing any small stones or debris. Add the beans and 4 cups of water to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 20-30 minutes, then quick release any remaining pressure.
Drain most of the cooking juice from the cooked beans, then refrigerate them in a for at least 2 hours.
STEP TWO: Blend the Ingredients
In a food processor, pulse the minced garlic, lemon juice, and tahini until well combined. Add the cooled garbanzo beans (fully drained) and salt, then blend until smooth.
While the processor is running, slowly pour the olive oil through the top to create a creamy, emulsified texture. Add 3-5 ice cubes to the mixture (this helps to achieve a creamier hummus).
STEP THREE: Blend Until Smooth
Blend until smooth, adding a little more oil if necessary to reach the desired consistency. Taste and adjust seasoning if needed, adding more salt, lemon juice, or garlic to suit your preference.
STEP FOUR: Serve
Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with toasted pine nuts and paprika, if desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Peel the skins off the garbanzo beans after cooking for an extra smooth hummus.
✔️ DO Add ice cubes during blending to achieve a creamier texture.
✔️ DO Drizzle with high-quality extra virgin olive oil for added flavor.
How Should I Store and Reheat this Recipe?
Store leftover hummus in an airtight container in the refrigerator for up to a week. If the hummus thickens too much, stir in a little water or olive oil to restore the desired consistency. You can freeze homemade hummus for up to three months; just thaw it in the refrigerator and stir well before serving to restore its creamy texture.
Recipe FAQs
For an extra smooth hummus, consider peeling the skins off the garbanzo beans after cooking. Adding a bit of ice during blending can also help achieve a creamier texture.
Yes, hummus can be frozen for up to three months. Thaw it in the refrigerator and stir well before serving to restore its creamy texture.
You can experiment with different flavors by adding ingredients like roasted red peppers, sun-dried tomatoes, or cucumber, tomato, Kalamata olives, and feta cheese.
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📖 Recipe
Authentic Greek Hummus Recipe with Lemon, Garlic, and Pine Nuts
Equipment
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 2 cups dry garbanzo beans
- 4 cups water
- ½ teaspoon salt
- 5 ounces tahini
- 3-5 cloves garlic minced
- Juice of 2 lemons
- ¼ cup olive oil plus more for drizzling
- Optional toppings: toasted pine nuts and paprika
- 3-5 ice cubes
Instructions
- Wash the garbanzo beans thoroughly removing any debris, small stones, or damaged beans.
- Add the beans and 4 cups of water to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 20-30 minutes, then quick release any remaining pressure.
- Drain most of the cooking juice from the cooked beans, then refrigerate them in a for at least 2 hours.
- In a food processor, pulse the minced garlic, lemon juice, and tahini until well combined. Add the cooled garbanzo beans (fully drained) and salt, then blend until smooth.
- While the processor is running, slowly pour the olive oil through the top to create a creamy, emulsified texture. Add 3-5 ice cubes to the mixture (this helps to achieve a creamier hummus).
- Blend until smooth. Taste and adjust seasoning if needed, adding more salt, lemon juice, or garlic to suit your preference.
- Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with toasted pine nuts and paprika, if desired.
Video
Notes
- Garbanzo Beans: You can use canned chickpeas for a quicker version, but reduce the cooking time accordingly.
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