Chickpea Hummus

Chickpea Hummus

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups cooked chickpeas

  • ½

    clove garlic, coarsely chopped

  • 1

    small shallot, coarsely chopped

  • 4

    drops toasted sesame oil

  • Juice of 1 lemon or lime

  • ½

    teaspoon ground cumin

  • 2

    tablespoons plus 2 teaspoons extra-virgin olive oil, divided

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons chopped fresh basil

  • Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping

  • Baked whole wheat pita chips


1. In the bowl of a food processor, blend the chickpeas with the garlic and shallot until they form a coarse paste. Add the sesame oil, lemon juice, cumin, and 2 tablespoons of the oil and continue blending, scraping the sides down as needed. Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 2 to 4 tablespoons, depending on the chickpeas. Season to taste with salt and pepper and fold in the herbs. 2. Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips.


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