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Chickpea Hummus

Chickpea Hummus

Enjoy the flavors of the Mediterranean with this easy chickpea hummus recipe. This creamy hummus recipe makes a great dip, spread & sauce!  
3 from 2 votes
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Prep Time 1 day 15 minutes
Cook Time 1 hour
Total Time 1 day 1 hour 15 minutes
Course Appetizer, Condiment, Sauce, Side Dish, Snack
Cuisine Mediterranean
Servings 3 cups

Ingredients
  

  • 1 cup dried chickpeas see Recipe Notes if using canned chickpeas
  • 2 cups water
  • 2-3 fresh lemons juiced
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 1 cup tahini
  • 1 tbsp cumin
  • 1/4 cup extra virgin olive oil
  • 1/2 cup ice water as needed
  • toasted pine nuts as optional garnishment
  • smoked paprika as optional garnishment
  • fresh parsley as optional garnishment

Instructions
 

  • Prepare the chickpeas by soaking overnight. Drain and rinse and then add the soaked chickpeas to a small stockpot. Cover with water, then bring to a simmer. Simmer for ~1 hour, covered, until the chickpeas are soft. In the alterative, add the chickpeas to an Instant Pot along with 2 cups of water. Pressure cook on high for 45 minutes and allow for a natural release.
  • Drain and rinse the chickpeas and lay them out on a dry, clean kitchen towel. Fold the end of the towel over the top of the chickpeas and gentle rub to remove the skins. Set aside.
  • Add the fresh lemon juice, garlic and salt to the food processor and blend until the garlic is reduced. Set aside for 10 minutes.
  • Add the tahini, cumin and extra virgin olive oil to the food processor and blend to a smooth paste. Add the chickpeas to the food processor and blend on high until the desired consistency is achieved. This may take several minutes. Add ice water 1 tbsp at a time to thin the consistency if necessary.
  • Store the hummus in an airtight container in the refrigerator. Serve with a drizzle of extra virgin olive oil, toasted pine nuts, smoked paprika and fresh parsley, as desired.

Notes

  • You can use 1 25 oz can of chickpeas (garbanzo beans) in lieu of dried chickpeas. Drain and rinse the chickpeas, then add to a small stock pot and cover with water. Simmer the chickpeas, covered, for about 30 minutes or until soft. Drain and rinse, then lay the chickpeas out on a dry, clean kitchen towel. Fold the end of the towel over the top of the chickpeas and gentle rub to remove the skins. Set aside.
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