This creamy, springtime fresh hummus is a more savory, less tangy, thicker, and heartier version of tzatziki. If you like hummus and you like tzatziki, I can guarantee you will love this recipe for Tzatziki Hummus!
Hi friends! Welcome to tzatziki with a twist Thursday! Okay, I know that’s not officially a thing, but it should be. More on that in a second.
First, I have exciting news. Can you guess??
Hint- if you follow this blog you might remember me asking for your advice on something recently.
Any takers? Hands in the air?
I couldn’t be more excited. After 5 plus years of no vacation and recently being sick, this R&R couldn’t come at a better time. Naturally, it is much needed.
After mulling over all your fabulous recommendations, we decided to go to Wrightsville Beach. We have heard such lovely things, it is only a little over 2 hours away, and it happens to be right next to Wilmington, which is a charming city I have been dying to visit.
Needless to say, I can’t wait to lounge in the sun with my toes in the sand… even if it is only for an extended weekend.
With the weather being so nice, and bathing suit season now in full swing (<- and me being one day away from having to wear one), I have been all about the spring n’ summer light and fresh recipes… along with ribs and burgers, because life is about balance, right?
If you know me at all, you know I am all about the hummus.
Honestly, one of my hobbies is creating unique hummus recipes, from fajita to “everything” bagel inspired. I am always looking to put a fresh new spin on one of my all-time favorite healthy dips… and this beauty is my newest addition to the hummus party.
This hummus is the bomb dot com, my friends. If you like tzatziki, and you like hummus, then you are guaranteed to go buck nutty for this creamy, dreamy chickpea dip!
This fresh and fabulous hummus is a more savory, less tangy, thicker and heartier version of tzatziki.
With cool cucumber, zesty lemon, herbaceous dill, funky feta and creamy, slightly tangy yogurt, this hummus is more than just a dipping sauce like traditional tzatziki… although I do recommend dipping all the things into a vat of this stuff. 😉
What is Tzatziki and Where does Tzatziki come from?
What does Tzatziki taste like and What can Tzatziki be served with?
Notes, Tips & Tricks for Tzatziki Hummus recipe:
- I’ve said it before, and I’m going to say it again – put down the can of chickpeas and cook your own. The slow cooker makes cooking chickpeas stupid easy, so I certainly hope by now you have tried it! But, in case you haven’t, here is your opportunity! I included instructions in the recipe below… so do the dang thing! 😉
- For the hummus, use a hothouse cucumber and grate it using the large holes on a box grater. But, make sure you salt and drain the grated cucumbers for at least 2-3 hours before stirring them into the hummus! Nothing is worse than a watery dip. Since you are salting (and draining) the cucumber, I highly recommend you don’t salt the hummus until you stir in the grated cucumber. I ended up not needing to add any salt to the actual hummus, but that was based on my taste. You may want to add salt to taste, which is fine, but always remember you can’t remove the salt… so taste and adjust after you add the cucumber.
- I used plain Fage yogurt in the recipe. Fage Greek yogurt has been strained, so your hummus won’t end up thin and watery. Most grocery stores sell Fage, but if you can’t find it you can substitute regular Greek yogurt, or even sour cream, and strain it yourself. To do so, place the yogurt in a cheesecloth (or paper towel) lined sieve, set it in a bowl and let it strain for at least 30 minutes, up to 4 hours, in the refrigerator.
- I like my hummus on the thicker side, so I slowly add in 7 tablespoons of the chickpea cooking liquid. For hummus with a thinner consistency, add more chickpea liquid, one tablespoon at a time, until desired consistency is achieved. If you didn’t cook your own chickpeas, you can substitute the liquid in the can and/or olive oil for the chickpea cooking liquid.
- This hummus is delicious with SO many things and can be used interchangeably for regular tzatziki. Or, regular hummus. I will be sharing a recipe next week where I used this tzatziki hummus on the side. But, until then, I highly recommend trying this hummus with fresh tomatoes. But, fair warning, that combination is seriously addictive. You will be popping tzatziki (or tsatsiki) hummus covered tomatoes into your pie hole on repeat.
Add this creamy hummus to your dip rotation. Healthy, yet seriously satisfying, I promise this fresh and fabulous Tzatziki Hummus is guaranteed to please!
Until next week friends, Cheers – to a wonderful weekend… and the beach for me! 😉
How to make Tzatziki Hummus recipe👇
This creamy, springtime fresh hummus is a more savory, less tangy, thicker, and heartier version of tzatziki. If you like hummus and you like tzatziki, I can guarantee you will love this Tzatziki Hummus!
- 1 Cup Dried Chickpeas – picked over for stones*
- ½ Yellow Onion – root left intact and peeled
- 1 ¼ tsp Kosher Salt , divided
- 2 Cloves Garlic
- 1 TBS Tahini
- 2 TBS Strained Yogurt
- ½ Lemon – juice (about 1 TBS)
- 2 TBS Fresh Dill , packed
- ½ English Cucumber – grated
- 1 TBS Extra Virgin Olive Oil
- Salt and Pepper , to taste
- Garnishes & Serving Options:
- Cucumber - diced
- Lemon zest
- Cherry Tomatoes
- Pita Chips or Naan
- Cook the Chickpeas: (Do Not Soak) Place the dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Meanwhile, drain the cucumbers: Place cucumbers in a sieve and toss with ¼ teaspoon salt. Set sieve over another bowl to catch liquid, transfer to the refrigerator and allow to drain for 2-3 hours. When done draining, transfer cucumbers to a clean kitchen towel and squeeze out as much liquid as you can.
- Transfer the cooked chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
- Transfer chickpeas to the bowl of a food processor. Add cloves of garlic and 1 tablespoon of chickpea cooking liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
- Add the remaining hummus ingredients except olive oil and cucumbers. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Then, slowly stream in the chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.* Stir in cucumbers and taste for seasoning.
*Yield: Roughly 2 1/2 cups
*You can substitute one can of chickpeas.
*There is no need to soak the chickpeas, they will cook and become tender in the slow cooker.
*Fage yogurt is strained, so your hummus won’t end up watery. You can substitute Greek yogurt or sour cream, but be sure to place it in a cheesecloth (or paper towel) lined sieve, set it in a bowl and let it strain for at least 30 minutes, up to 4 hours in the refrigerator.
*Grate cucumbers on the large holes of a grater.
*Don’t add salt to hummus until after to stir in the cucumbers. Since the cucumbers are salted it will add salt to the hummus, so make sure to taste and adjust for salt after the cucumbers have been added.
*I used a combination of half water and half vegetable stock.
*I used about 7 tablespoons of chickpea cooking liquid.
*Nutritional Information does not include garnishes.