Matcha Hummus Recipe

Matcha works hot, cold, sweet and savory. Here’s a savory dip dip based on beloved mediterranean style chickpea hummus, served with matcha infused olive oil.

This recipe is vegan and gluten-free.

Matcha Hummus

  • 3 cups peeled and well rinsed cooked chickpeas
  • 3T tahini sesame paste
  • ¼ cup warm water
  • 1 clove of garlic
  • Juice of one lemon
  • 2T olive oil
  • Salt

Olive Oil

  • ¼ cup olive oil
  • ½t Gotcha Matcha
  • Pinch of salt


  • Break down the chickpeas in a food processor using the pulse option
  • Add the remaining ingredients and process until hummus is smooth and creamy
  • Adjust for taste with lemon, garlic and salt
  • Add matcha powder. For this step, it’s useful to sift the matcha for easier blending.
  • Blend well until entire dish is uniformly green.

For the Matcha Oil
Sift matcha over a small bowl of olive oil and whisk until well blended.

Serve hummus with a healthy drizzle of olive oil and a platter of pitta, cucumber and carrots. Makes an excellent party snack or healthy breakfast toast.

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In addition to savory dips and spreads, you can experiment by adding Gotcha Matcha Cafe Grade Matcha to lattes, yogurt shakes, milk
drinks and cocktails. Use a blender for mixing with ingredients like yogurt and ice cream. Use a hand held milk frother for cafe
drinks and a martini shaker for iced-tea and mocktails.

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