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Chickpea Hummus (without Tahini)
Cilantro and cumin give this hummus a decidedly southwestern spin. Serve it with whole grain tortilla chips or, better yet, fresh veggies for some excellent snacking. Garnish with a splash of hot sauce for a little extra color and to punch the flavor up a notch.Tip: If you need to make this in a hurry, swap the dried out for 2 cups of canned chickpeas.
2/3 cup dried chickpeas
3 cups water
2 cloves garlic
1 bay leaf
3/4 tsp. salt, divided
1/2 tsp. cumin
3 Tbsp. chopped fresh cilantro
2 Tbsp. lemon juice
3/4 cup sliced green onion
1 Tbsp. olive oil
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Chickpea Hummus (without Tahini)

Chickpea Hummus (without Tahini)

Chickpea Hummus (without Tahini)
One Star Guiding Stars
  • Servings:6 (165 g)
  • Prep Time:20 minutes
  • Cook Time:540 minutes
1. Soak chickpeas in cold water overnight. Rinse and drain.
2. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender (50-60 minutes). Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
3. In a blender or food processor, combine all ingredients except reserved cooking liquid. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.