Greek Recipes

Greek and Cypriot recipes

Houmous (Chick Pea Dip)


  • 3 cups of chick peas
  • 1 cup of tachini
  • 1/2 a cup of olive oil
  • 1/2 a cup of lemon juice
  • 4-5 cloves of garlic grated
  • 1/2 a tsp of red hot pepper
  • Finely chopped parsley
  • Black Kalamata olives
  • Salt to taste



– Place chick peas in a deep bowl or a pot and soak overnight.
– The following day, place chick peas in a pan with water 1/2 tbsp of salt and boil for about 1-11/2 hour or until the chick peas are soft.
– Check periodically, stir and add hot water if needed.
– Place red pepper, garlic, tachini and 1/2 a tbsp of salt in the mixer and beat well to mix all ingredients.
– When the chick peas are cooked add them to the tachini mixture in the mixer and beat well until it becomes a thick paste.
– Reduce the speed of the mixer and alternately add a small amount of olive oil and lemon juice.
– When you bring it to your taste and it is a smooth paste your Houmous (Chick Pea Dip) is done.
– Transfer the Houmous into a Dip Dish.
– Garnish Houmous (Chick Pea Dip) with chopped parsley and Kalamata olives.
– Serve cold with Greek Pitta Bread.

Your email address will not be published. Required fields are marked *