Hummus is a very popular meze-salad in Greece, especially garlic-rich hummus. First of all, Greeks love garlic but also, hummus with a pronounced garlicky taste is a great addition to many Greek dishes.
Stews, lighter meats, Greek pilaf, roasted vegetables – all that and much more makes good friends with Garlic Hummus Salad. Hummus comes from the middle East and Asia Minor and can be found in almost every restaurant in Athens, major cities in Greece and the Greek islands – especially the islands of the Northern and Eastern Aegean.
Of course, Greeks like to eat the garlicky hummus with bread only, or together with feta and olives, and sip slowly their ouzo, retsina or wine with it.
Variations of hummus are practically endless. But this basic recipe can be often boosted just a little with a tiny amount of chili or cayenne pepper, or green Tabasco sauce
Garlic Hummus Salad Recipe
- 11/2 kg of chickpeas (canned)
- 3-4 big garlic cloves
- Fresh juice of 2 lemons
- One glass of water or more
- 1 small cup of tahini
- Sea salt
Boil chickpeas until they are relatively soft, not too soft though!
Place all ingredients in a food processor or blender at once, and blend until very smooth. Add more water and salt if needed (checking while blending it), but make sure to start with less salt and water than necessary and adjust later. It’s way too more difficult to adjust other ingredients with the over-salty and over-watery mixture than vice-versa.
The good thing about hummus is that it can be stored in the refrigerator with no problem or saggy flavor for a week, or frozen for up to 3 months. Still, there is nothing better than freshly made one. Serve it with a few drops of olive oil and parsley if you like it.
Greek names of the ingredients of the Garlic Hummus Recipe
- chickpeas: revithia, ρεβίθια
- garlic: skordo, σκόρδο
- lemon: lemoni, λεμόνι
- Tahini: tahini, ταχίνι
- olive oil: eleolado, ελαιόλαδο
- Salt: alati, αλάτι