- 15 ounce can Garbanzo Beans (Chickpeas)
- 2 Tablespoons Tahini
- 2 Lemons
- 0.25 cup Filtered Water
- 0.5 cup Extra Virgin Olive Oil
- 0.5 teaspoon Sea Salt
- 1 Tablespoon (optional) Honey/Maple Syrup
- 0.5 cup, chopped Parsley
- Sumac Powder / Cayenne Pepper
Easy, 6-ingredient chickpea hummus in under 5 minutes!
Ok so I now know that hummus means chickpeas in Arabic so the title is a bit weird but since there are so many different variety of hummus out there, I did not want to confuse anyone!
Hummus originated in the Middle East and is a staple in countries like Egypt and Israel.
Since making it’s way over to other regions of the world, hummus has quickly become a fan-favorite as a healthy snack alternative or appetizer.
Hummus is traditionally made with chickpeas, also known as garbanzo beans, tahini, lemon juice and garlic!
This chickpea hummus dip recipe is based on the traditional with a couple of adjustments.
Tahini is a must when making hummus.
It is a Middle Eastern condiment made from toasted ground hulled sesame and can be served by itself as a dip or used to make hummus, baba ghanoush, and halva.
When buying tahini, you want to look for a light and runny tahini. The thicker the tahini, the more bitter it will taste.
I love the lemon forward hummus with a hint of sweetness from maple syrup.
You can also add some green with parsley or chives!
This recipe makes 5 small servings which are perfect to take to work with some cut vegetables like carrots and celery or you favorite cracker.
Grab A Food Processor
Using a fine mesh strainer, strain and rinse the chickpeas well then add them to the food processor.
Next, add 2 Tablespoons tahini, 1/4 cup of lemon juice, 1/4 cup of water, 1/2 cup of olive oil, 1 teaspoon of sea salt, and optionally 1 Tablespoon of home or maple syrup.
Blend until well combined then stop the blender and add washed and roughly chopped parsley.
Blend again until smooth.
Grab a spoon and taste for seasoning.
Add more lemon juice, salt and/or sweetener.
Serve the hummus in a bowl garnished with sumac/cayenne pepper, a wedge of lemon and parsley.
2 Comments Hide Comments
I love hummus! Looking forward to trying your recipe, and experimenting!
I can’t wait to try it, I bet that hint of maple is to die for.