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Bowl of creamy hummus covered with chopped cucumbers, peppers, onions, tomatoes and olives

Horiatiki Hummus

All the creamy goodness of a velvety classic hummus, topped with the bright fresh flavours of mediterranean Horiatiki salad, makes for a light meal or fabulous appetizer or snack all summer long.
Course Appetizer, Main Course
Cuisine Greek, Levantine, Middle Eastern
Keyword horiatiki, hummus
Prep Time 30 minutes
Cook Time 50 minutes
Soaking 8 hours
Servings 4

Ingredients

Hummus

  • 1 1/4 cups dried chickpeas
  • 1 teaspoon baking soda
  • 6 1/2 cups water
  • 1 cup plus 2 tablespoons tahini, light roast
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 6 1/2 tablespoons ice cold water
  • Salt
  • Good quality olive oil, to serve (optional)

Horiatiki Topping

  • 1 English cucumber
  • 2 Roma tomatoes, if small use a third
  • 1/2 medium bell pepper can be green red or yellow;
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped parsley
  • 2-3 minced garlic cloves
  • 1 1/2 tbsp good olive oil
  • 2 tsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/4-1/2 tsp kosher salt, if using sea salt if using sea salt, start with less
  • 1/4-1/2 tsp black pepper
  • 1/4 cup chopped kalamata or black olives
  • 1/4 cup finely crumbled feta cheese
  • 1 tsp Aleppo Pepper, for garnish
  • Grilled pita bread, grissini, seeded crackers, crostini etc for serving.

Instructions

Hummus

  1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly
  3. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface.
  4. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  5. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste.
  6. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.
  7. Finally, slowly drizzle in about 2/3 of the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. Once you have tested it, use more water as needed to get it creamy and to the consistency you like.
  8. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed.
  9. Make sure to take it out of the fridge at least 30 minutes before serving. If it has stiffened up too much, feel free to add a bit of water and stir through very well.
  10. Optionally, to serve, top with a layer of good quality olive oil.
  11. This hummus will keep in the refrigerator for up to five days.

Horiatiki Topping

  1. Prepare the cucumber by slicing it in half lengthwise and then in half again. You should have four spears (you can do this in sections of the whole cucumber).
  2. Remove the centre seeded section by running a knife down the centre. Then chop each spear into small 1/4 inch or less cubes. Place in a large bowl.
  3. Prepare the tomato by slicing it in half and then in half again. Remove the centre seeds and liquidy portion. Then chop the firm tomato flesh into the same sized cubes as the cucumber. Add the finished tomato pieces to the cucumber.
  4. Devein and chop the pepper and add to the bowl with the rest of the veggies.
  5. Add the chopped parsley, and minced garlic.
  6. *Do not dress in advance
  7. Whisk the olive oil, vinegar, oregano and salt and pepper in a small bowl. Taste and see if you need to re-season. Dress just before serving.

Serve

  1. Spoon out the hummus into a medium shallow bowl. Top with as much of the Horiatiki Topping as you like. Serve the rest on the side in a separate bowl.
  2. Add some of the chopped olives over the hummus. Crumble some of the feta over it all, if desired. Sprinkle the Aleppo pepper over everything for a bit of kick.

Recipe Notes

The topping can keep in the fridge till needed as long as you don't dress it ahead of time.
Feel free to use more of the various components as you see fit. Just adjust the dressing to accommodate the additional amount.

I state that this serves 4 as an appetizer, depending on how much of the hummus you choose to serve. It will feed 6 if you have other dishes as well.