How to make it

  • Add the chickpeas with liquid to a small saucepan and cook over medium heat for about 5 to 10 minutes, or until most of the liquid has cooked off. Let the chickpeas cool for about 5 minutes.
  • Add the chickpeas and the rest of the ingredients, minus the water, to a food processor and pulse until smooth. Add water if the hummus is too thick up to 1/2 cup or until the desired consistency is achieved.
  • Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with parsley and roasted chickpeas.
  • Notes
  • Tahini paste is a condiment made from toasted sesame seeds and oil. It's a staple in Middle Eastern and Mediterranean cooking.
  • To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
  • Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
  • Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.

Reviews & Comments 3

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  • canullia 8 months ago
    As a lebanese I would encourage u to add 2 tablespoons yogurt into your hummus and you tell me what you get.. thanks for sharing this!
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  • LindaLMT 8 months ago
    I just made her Naan! It's fabulous. This recipe is now a must for me to make over the weekend. Thanks!!
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