Matcha Power Hummus

A twist on the classic hummus recipe, this Matcha version is loaded with antioxidants, fiber, and protein to fuel your day.

Serves 6.

An original recipe prepared for us by Two Purple Figs.


    Matcha Hummus:

    • 3 cups of peeled chickpeas (cooked or canned, if canned, rinse well)
    • 3 Tbsp of tahini
    • 1/4 cup of warm water
    • 1 clove of garlic
    • Juice of 1 lemon
    • 1/2 tsp of salt
    • 1/4 tsp of cumin
    • 2 Tbsp of extra virgin olive oil
    • 1.5 tsp of Aiya Cooking Grade Matcha

    For the Matcha Olive Oil:

    Matcha Pita Chips:

    • 2 large pita breads, separated and cut up into wedges
    • Matcha Olive Oil (recipe below)


    1. In the bowl of a food processor, place the chickpeas and pulse them until they all breakdown and have a fine texture.
    2. Add the remaining ingredients and process until the hummus is smooth.
    3. Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
    4. Add the Matcha powder and process until blended and the hummus is green.
    5. To make the Matcha Olive oil, mix 1/4 cup olive oil with 1/4 tsp Matcha and a pinch of salt.
    6. Drizzle with some Matcha olive oil on top and serve with your favorite dippers—we used Matcha pita chips (below), apples and carrots.
    7. For the Matcha Pita chips: Preheat the oven to 375 degrees. Lay the pita bread wedges in a single layer on a baking sheet and brush them with a thin layer of the matcha olive oil. Bake for 8-10 mins until crisp.



    Click below to purchase the culinary Matcha used in this recipe: