Tzatziki Greek Hummus
Less than 5 minutes to make this delicious and healthy hummus! Perfect as a vegetarian appetizer, snack, or spread, the flavors of tzatziki and Greek salad are bright and fresh. Full of protein. Perfect for game day!
Prep Time5 mins
Total Time5 mins
Servings: 1 cups
- 1 can garbanzo beans drained
- 2 cloves roasted garlic (see note)
- 2 large lemons juiced
- 1 teaspoon salt
- 2 Tablespoons tahini paste (see note)
- 1 Tablespoon fresh dill
- 1/4 cup plain Greek yogurt
- 1 Tablespoon olive oil
- 1/4 cup cucumber finely diced
- 1 Tablespoon red onion finely diced
- 1 Tablespoon tomato finely diced
- 1 Tablespoon kalamata olives finely diced
- 1 Tablespoon feta cheese
If you do not have pre-roasted garlic, use this shortcut. Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool.
When garlic is cool enough to handle, peel the skins off the cloves.
Add the garbanzo beans, garlic, lemon juice, salt, tahini, dill, yogurt, and olive oil to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning to your liking.
When complete, use a spatula to put the hummus in a bowl. Mix in the cucumber, red onion, tomato, kalamata olives, and feta. Top with additional vegetables if desired.
Refrigerate for one hour and serve chilled with pita bread or assorted vegetables.
Calories: 471kcal | Carbohydrates: 34g | Protein: 16g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 2676mg | Potassium: 552mg | Fiber: 8g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 121mg | Calcium: 248mg | Iron: 3mg