Lemon-Horseradish Hummus

I ♥  lemon…..Also, every couple of months I get on a mediterranean kick and have to have hummus, tabbouleh, lots of feta, etc.  This happened one day when I got everything out to make hummus and saw some horseradish root in the fridge that wanted to be used; it had just been there too long.   I really wanted to find an excuse to use it and at the same time I really wanted hummus. 

  • 1 can (15 Oz. Can) Chickpeas
  • 2 cloves Garlic
  • 1/4 cup tahini
  • 1 Tablespoon shaved Horseradish
  • 1 Tablespoon Greek Seasoning
  • 1 teaspoon Sea Salt
  • 1 teaspoon Coarse Pepper
  • 2 Tablespoons Lemon Juice (i Used Half A Lemon)
  • 1 Tablespoon Parsley, Chopped
  • ¼ cups Olive Oil (or More)

Mix all in a food processor and blend until smooth. Serve with pita bread or veggies!


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Todd Cons

    Thanks for that. I moved away from Greece when I was really young, and I really want to rediscover my heritage. I’ve been trying out a lot of random greek recipes, and the best I’ve found yet is this greek recipe – it totally remind me of my childhood. I dont remember much of it except for the lovely smells and delicious food on every street corner.

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