2
4 ratings

Greek-Style Hummus

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Greek-Style Hummus
Francesca Borgognone

There are very few people who don't like hummus. Why? Because hummus is a chameleon and can change its flavoring at the pinch of some garlic or a swirl or a swirl of roasted pepper. That said, what happens when you blend in a few traditional Greek inredients into the creamy spread? A whole lot of authenticity, thats what. 

Serve with lightly toasted pita chips or create a Greek bar of sorts and accompany it with things like falafel, sliced meats, tzatziki, pickles and you have yourself a party!

Click here to see 6 Dip-Worthy Hummus Recipes.

Ingredients

  • Two 16-ounce cans of chickpeas
  • 3 tablespoons tahini
  • 1 lemon, seeded and squeezed
  • 3 cloves of garlic, minced
  • 4 tablespoons olive oil
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 cup cucumber, peeled, seeded, and chopped
  • 3/4 cups sun-dried tomatoes, chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 1/2 cup feta cheese, crumbled

Directions

Combine the first 5 ingredients (chickpeas, tahini, lemon, garlic, and olive oil) in a blender or food processor until smooth. When combined, spread out in a deep dish or bowl, and fold the dill in. After that, layer the remaining ingredients based on preference. With the olives and the sun-dried tomato, pour a bit of their oil into the hummus when adding them. Top with crumbled feta and serve. 

Nutritional Facts
Servings8
Calories Per Serving352
Total Fat20g30%
Sugar8gN/A
Saturated6g30%
Cholesterol25mg8%
Protein14g28%
Carbs33g11%
Vitamin A44µg5%
Vitamin B120.5µg7.9%
Vitamin B60.3mg15.1%
Vitamin C7mg12%
Vitamin D0.1µgN/A
Vitamin E2mg8%
Vitamin K13µg16%
Calcium231mg23%
Fiber9g35%
Folate (food)67µgN/A
Folate equivalent (total)67µg17%
Iron3mg15%
Magnesium51mg13%
Monounsaturated9gN/A
Niacin (B3)1mg6%
Phosphorus251mg36%
Polyunsaturated3gN/A
Potassium378mg11%
Riboflavin (B2)0.3mg18.5%
Sodium574mg24%
Thiamin (B1)0.2mg11.8%
Zinc2mg13%