Greek-Style Hummus


 (Francesca Borgognone)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


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. 


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


Step 1

  • Combine the first 5 ingredients (chickpeas, tahini, lemon, garlic, and olive oil) in a blender or food processor until smooth.

Step 2

  • When combined, spread out in a deep dish or bowl, and fold the dill in.

Step 3

  • After that, layer the remaining ingredients based on preference.

Step 4

  • the olives and the sun-dried tomato, pour a bit of their oil into the hummus when adding them.

Step 5

  • Top with crumbled feta and serve.