Greek salad hummus from the Eat With Us cookbook

A classic hummus recipe with fresh twist

Image for Greek Salad Hummus from the Eat With Us cookbook

As much as the average person loves hummus, not many think of using it outside of as a dip to dunk fresh veggies into. Perhaps even fewer make their own hummus at home.

With their new cookbook Eat With Us, husband-and-wife author duo Philip Lago and Mystique Mattai are out to prove that there are ways to get creative with the chickpea-based spread. A fresh and spring-friendly way to do so is by making hummus and then incorporating it into a Greek salad.

We mean, who doesn't love a Greek salad moment?

Image for Eat With Us cookbook

"Homemade hummus is always better than store-bought—it’s also much cheaper, more flavourful and generally better for you...We believe hummus is a dish that should encourage personalization and a certain spontaneity when it comes to ingredients," explain Lago and Mattai in the introduction to this easy recipe in their cookbook.

If you've got a big–or meaty–appetite and want to make this dish more substantial, try adding maple-glazed chicken thighs or seared steaks with garlic prawns.

Boiling the chickpeas

1 540 mL can chickpeas, drained and rinsed
1 tsp baking soda

Place the chickpeas in a medium saucepan and cover with water by 1 inch. Stir in the baking soda and place over high heat.

Bring to a boil, then lower the heat and boil lightly for 15 minutes.

Drain the chickpeas and place in a bowl of ice water. Stir and skim any loose skins from the water surface.

(Authors' tip: If time doesn’t allow for boiling the chickpeas, add 2 tablespoons of Greek yogurt or sour cream before you blend the hummus to achieve instant creaminess.)

Greek salad

1 small tomato, seeded and diced
2 Persian cucumbers, diced
1/4 cup pitted kalamata olives, diced
1/4 small red onion, diced
2 ounces (60 grams) feta cheese, crumbled
2 tbsp olive oil
1 tsp chopped thyme
salt and pepper

While the chickpeas are boiling, toss together the tomatoes, cucumbers, olives, red onions, half the feta, oil and ½ teaspoon of thyme in a small mixing bowl.

Season with salt and pepper to taste and place in the fridge until serving.

Classic hummus

1 tsp lemon zest
5 tbsp lemon juice, diced
1/4 cup tahini
2 tbsp cold water
3 cloves garlic, chopped
2 tbsp olive oil
flatbread, for serving, optional

Place the lemon zest, lemon juice, tahini, cold water and garlic in a blender or food processor. Pulse until completely smooth, about 15 seconds.

Drain the chickpeas and add them and the oil to the blender.

Blend until thick and creamy, about 1 to 2 minutes. Season with salt to taste.


Top the hummus with the Greek salad mixture and remaining feta and thyme before serving with flatbread.

Alternatively, dollop the hummus onto a large platter. Use the back of a spoon to create peaks and valleys.

Carefully spoon the Greek salad mixture in a thick line down the center of the dish, allowing the dressing to pool in the divots of the hummus.

Top with a generous crumble of feta and serve with flatbread.

Serves 4
Cook Time:
25 minutes