This creamy, 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 Easy Tzatziki Hummus Dip recipe!
Update: This post was originally published in May 2016. I made edits to the photos and changed some of the written post below to include more information about the recipe.
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?
Okay, I’ll spill….
Boy and I are taking a vacation! And we leave tomorrow!! Woot wooooooot!
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.
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About this tzatziki hummus with cucumbers
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?
Tzatziki sauce is a Greek yogurt-based sauce, dip or spread made with seeded and grated cucumbers, garlic cloves, lemon juice, olive oil and fresh herbs. Depending on the region, the fresh herbs in tzatziki can range from dill or mint to Italian parsley.
Where does tzatziki sauce come from?
Creamy sauce tzatziki is a classic Greek appetizer. However, Turkey, Serbia, Bulgaria, Iran and Iraq all have their own versions of Tzatziki sauce.
What does sauce Tzatziki taste like?
Tzatziki is light and creamy in texture with a tangy, fresh flavor and garlicky bite.
What can I serve with Greek tzatziki?
This creamy greek yogurt sauce is incredibly versatile. Traditionally in Greece they serve it as a mezze alongside other light dishes or grilled meats. However, tzatziki is also a condiment for Greek sandwiches (gyros) and it’s commonly served as a dip for breads and veggies.
You can also serve tzatiki hummus as a pita chip or veggie dip, spread for deli meat sandwiches, or sauce for grilled chicken, pork, seafood, and meats.
Tips for the best cucumber hummus
- For the freshest tasting hummus I recommend cooking your own dry chickpeas. I use a slow cooker or the crock pot to make the process super simple and fuss free. There’s instructions in the notes section should you want to try it out!
- You must grate and drain the cucumbers! This cucumber dip recipe, calls for hothouse cucumbers. Make sure you use the large holes on a box grater to shred the cucumber. Also, make sure you salt the grated cucumber and then let them drain for at least 2-3 hours before stirring them into the hummus! Nothing is worse than a watery dip.
- Don’t salt the hummus! Since you are salting the cucumber, I highly recommend you do NOT salt the dip until AFTER you stir in the cucumber. You may not need to add any salt to the actual dip.
- Greek yogurt: This dip with feta uses Greek yogurt, which is yogurt that has been strained. You can substitute sour cream or plain yogurt and strain it yourself if you prefer.
- Adjust consistency with chickpea cooking liquid. I like my hummus thick. However, if you prefer a thinner, more pourable consistency, simply add more chickpea liquid (aquafaba) one tablespoon at a time until you reach the consistency you like.
- Serving: You can serve this cucumber hummus as a dip with chips, veggies and breads; or use it as a creamy serving sauce chicken, meats, seafood and roasted veggies.
Add this creamy cucumber hummus with feta to your dip rotation. Healthy, yet seriously satisfying, I promise this fresh and fabulous Easy Tzatziki Hummus is guaranteed to please!
Until next week friends, cheers! To a wonderful weekend!
More homemade hummus recipes!
In need of a delicious new hummus recipe? Try these fan favorites next:
- Chicken with Hummus
- Sweet Potatoes Hummus
- Hummus with Avocado
- Spiced Hummus with Chipotles
- Spanakopita Hummus
- Chicken with Hummus
How to make Easy Tzatziki Hummus recipe👇
Easy Tzatziki Hummus Dip Recipe
- 1 Fine-Mesh Strainer (for draining cucumbers)
- 1 Food Processor
- 1 (16 ounce) can Cooked Chickpeas - DO NOT drain or rinse!
- 2 Cloves Garlic
- 1 TBS Tahini - well stirred
- 2 TBS Strained Yogurt
- ½ whole Lemon – juiced (about 1 TBS)
- 2 TBS Fresh Dill - packed
- ½ English Cucumber – grated
- 1 TBS Extra Virgin Olive Oil
- Salt and Pepper - to taste
- Optional Garnishes: Diced Cucumbers, Crumbled Feta Cheese, Fresh Dill, Lemon Zest, Cherry Tomatoes
- Optional Serving Suggestion: Pita Chips or Naan
- Drain the cucumbers: Place the grated cucumbers in a sieve and toss with ¼ teaspoon salt. Set the sieve over another bowl to catch the liquid and then transfer the cucumbers to the refrigerator and allow to drain for 2-3 hours. When done draining, transfer the cucumbers to a clean kitchen towel and squeeze out as much liquid as you can.
- Start Hummus: Add the cooked chickpeas to the bowl of a food processor. Then add the cloves of garlic and 1 tablespoon of chickpea liquid (aquafaba). 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. (SEE NOTES) Stir in cucumbers and taste for seasoning.
- Garnish and Serve: Transfer your hummus to a large serving bowl and top with your favorite dip garnishes. Enjoy!
- Greek yogurt is strained, so your hummus won’t end up watery. You can substitute regular 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 use about 7 tablespoons of chickpea cooking liquid.
- Yield: Roughly 2 1/2 cups
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