Matcha Power Hummus

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

Makes 6 servings.

An original recipe prepared for us by Two Purple Figs.


    Matcha Hummus

    • 3 cups peeled chickpeas (cooked or canned; if canned, rinse well)
    • 3 Tbsp tahini
    • ¼ cup warm water
    • 1 clove garlic
    • 1 lemon, juiced
    • ½ tsp salt
    • ¼ tsp cumin
    • 2 Tbsp extra virgin olive oil
    • ½ tsp Aiya Culinary Grade Matcha

    Matcha Olive Oil

    • ¼ cup olive oil
    • 1 pinch of salt
    • ¼ tsp Aiya Culinary Grade Matcha

    Matcha Pita Chips

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


    Matcha Hummus

    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 and process until blended and the hummus is green.

    Matcha Olive Oil

    1. Mix ¼ cup olive oil with ¼ tsp Matcha and 1 pinch of salt.
    2. Drizzle with some Matcha olive oil on top and serve with your favorite dippers, like Matcha pita chips (recipe below), apples and carrots.

    Matcha Pita Chips

    1. Preheat the oven to 375F. 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.
    2. Bake for 8-10 mins until crisp.


    Click below to purchase the Culinary Grade Matcha used in this recipe: