5 from 12 votes
Overhead shot of a black bowl filled with Easy Tzatziki Hummus Dip with cherry tomatoes, pita chips and bowls of chopped cucumber and crumbled feta surrounding the bowl.
Easy Tzatziki Hummus Dip Recipe
Prep Time
15 mins
Total Time
15 mins

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 Easy Tzatziki Hummus!

Course: Appetizer, Snack, starter
Cuisine: Mediterranean
Keyword: chickpeas, cucumber, dip, Easy, feta, Healthy, hummus, tzatziki
Servings: 6
Calories: 171 kcal
  • 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
  • Feta
  • Dill
  • Lemon zest
  • Cherry Tomatoes
  • Pita Chips or Naan
  1. 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.
  2. 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.
  3. Transfer the cooked chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
  4. 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.
  5. 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.
Recipe Notes

*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.

Nutrition Facts
Easy Tzatziki Hummus Dip Recipe
Amount Per Serving
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 12mg1%
Potassium 372mg11%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 60IU1%
Vitamin C 7.8mg9%
Calcium 54mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.