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Mama Gina’s Greek Hummus (Vegan & Gluten-Free)

What you are about to read is very coveted, top-secret information. As a Greek girl, hummus has always been a staple at our family table, especially on holidays, when family gatherings traditionally start with mezethes. Fresh-cubed feta cheese, Greek olives, grape leaves and creamy dips with pita bread are dug into by hand over lively conversation before moving to the table for the main meal. The star of our mezethes spread is always my mother’s homemade hummus. This recipe has been passed down from generations of Greek women, originating on the island of Samos with my grandmother’s relatives, travelling with my Yiayia to America where it settled into New York’s immigrant city blocks and finally landing with my mother in sunny Southern California and onto our suburban table. Over many years in LA, our family hummus was the favorite attraction at every gathering even before it became the de rigueur go-to Cali party snack. Many of our friends growing up were exposed to hummus for the first time at our house. But no matter how popular it gets and how much other hummus exists in the world these days, the consensus remains the same from everyone who has ever tasted it…my mom’s hummus is The Best. Hummus. Ever. So much so that people talk about if for years afterwards. Maybe it’s the generations of perfecting the recipe, maybe it’s the love poured into every batch, maybe it’s a little bit of unknown Greek magic. But one thing is for certain: once you eat Mama Gina’s Hummus, there’s no going back. So with my mom’s permission, we share our top-secret family hummus recipe with you here now, but try it at your own discretion. Your hummus eating days will never be the same again. Enjoy!! And as always…share the love!

Mama Gina’s Greek Hummus

Prep Time: 5 mins

Assembly Time: 5 mins

Total: 10 mins

Serves: 6-8 people


  • 1 can of organic garbanzo beans, strained
  • 1 clove of garlic, peeled
  • ¼ of a small white onion, peeled
  • ½ cup organic extra light olive oil (*do not use extra virgin olive oil, it’s too heavy for this recipe)
  • juice of 1 small-medium organic lemon
  • 2 Tbsp tahini
  • salt & pepper (to taste)
  • 1 rind of lemon zest (optional)
  • cayenne pepper (optional)
  • paprika (optional)


Put garlic cloves, white onion and lemon juice in a food processor and pulse until chopped into small chunks. Add garbanzo beans and pulse until blended. Add tahini, salt & pepper. Add optional lemon zest for a little more tanginess and/or a pinch of cayenne if you like a little more heat. While blending, slowly drizzle in extra light olive oil a bit at a time until it emulsifies. Taste test and adjust the final seasonings to your liking. If you prefer it a little thinner, you can add a bit more olive oil at a time until it reaches your desired consistency.

Pour hummus into a bowl and let sit in the refrigerator for 1-2 hours (if possible) so the flavors fully emerge. Drizzle olive oil on top before serving. Top with a dash of paprika, cayenne, red pepper flakes or ground pepper to garnish. Serve with vegetable crudités, crackers, pita and gf toasts. Bon Appétit!!

If you enjoyed this recipe, try our other Delicious Dips~

Pumpkin Fondue:

Tuscan White Bean Dip:

Spinach Artichoke Dip

Texas Caviar:

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Words by Christina Huntington // Recipe by Gina Trikonis // Photography by Sarah Prikryl

© 2016 Sirens and Scoundrels

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