Wednesday, April 29, 2015

Ultra-Creamy Hummus with Greek Salsa

This ultra-smooth and creamy hummus makes a lovely lunch, when served with pita. My Lebanese grandmother used to prepare a large bowl of it at every holiday meal. She made it the old fashioned way, soaking the dried chickpeas overnight and adding lots of tahini.

My quick and healthy version swaps the tahini for Greek yogurt. The yogurt gives it a light and luscious texture. It's high in protein too. The hummus is topped with briny olives and my fresh Greek salsa. The salsa has an herby hit of oregano, crunchy cucumbers and spicy chili pepper. The combination of the crisp salsa, creamy hummus and salty olives is good eating. In the summertime, we often enjoy light meals of Greek Turkey Meatballs , fish or chicken, hummus and fresh pita bread. Warm some pita and get dipping!

Ultra Creamy Hummus With Greek Salsa Recipe

Serves 2 With Pita & Olives For A Light Lunch 

Some Notes:

Small cucumbers with thin skins and minimal seeds work best in the salsa.

This is a great dish for a causal girl's night or summer dining on the patio. Double or triple the recipe. You can make it a few hours ahead of time. Don't salt the salsa until serving and keep it separate from the hummus.

If you buy two cans of chickpeas, you can also sprinkle some whole chickpeas over the top of the hummus.

Check out all my hummus and vegetarian recipes in the Recipe Index.   

Ingredients For The Hummus

  • 1 14-ounce can of chickpeas, rinsed and drained
  • 1 garlic clove 
  • 1 lemon
  • 2/3 cup of Greek yogurt. I use full fat. 
  • 1 tablespoon of olive oil
  • Salt to taste. I use sea salt. 

Ingredients For The Greek Salsa 

  • 1 small cucumber, diced. I use a Persian or diva cucumber
  • All or part of one red chili pepper. I use a fresno
  • 1 teaspoon of chopped fresh oregano
  • 1 lemon
  • 1 tablespoon of olive oil
  • Salt to taste 

To Serve: black olives, feta cheese, pita bread or pita chips, extra chickpeas

Instructions For The Hummus

Slice the lemon in half and squeeze one half of it into the bowl of a food processor. Place all the other ingredients in the processor and whiz until smooth and creamy. Serve with the Greek salsa, pita and black olives.

Instructions For The Salsa

Put the cucumber, chili pepper, oregano and olive oil in a small bowl. Stir in a squeeze of lemon juice and salt to taste. Serve over the hummus.

Bon Appetit!


  1. This hummus looks so light, creamy and delicious - just how it should be! I love that you topped it with a salsa too.

    1. Thanks Thalia! I like this version better than the usual one with tahini. It's lighter and creamier. Plus, I always have Greek yogurt but don't always have tahini paste hanging around my kitchen. Thanks so much for popping by!