Greek Hummus

Nothing compares to this easy homemade Greek Hummus. It takes just a few quality ingredients and 10 minutes to make this classic, creamy dip.

15 oz canned chickpeas, drained
3 tbsp tahini paste
1 lemon, juiced
3 garlic cloves, minced
3 tbsp extra virgin olive oil
2 tbsp warm water
1 tsp salt
1/2 tsp pepper
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For presentation:
olive oil, paprika, kalamata olives

Add tahini paste, lemon juice, and minced garlic to a food processor and puree until smooth.
Add in chickpeas, blending until they form into a paste (about 4 minutes). The mixture will be a thick consistency.
Add in 3 tbsp olive oil and 2 tbsp warm water. Blend until consistency is smooth and creamy. Taste and season with salt and pepper, then blend one final time.
Transfer hummus to a serving dish and top with a drizzle of olive oil, sprinkle of paprika, and a few kalamata olives for presentation. Serve with warm pita or sliced veggies.

Adjust seasonings to your liking at step 3 such as adding more lemon juice or more tahini, water, or olive oil to reach desired consistency.
Store hummus in an airtight container in the fridge for up to 4 days.
Thicken hummus by adding more tahini if needed or leave to chill in the fridge to thicken.

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