Chickpea Hummus

Chickpea Hummus

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Adjust Servings:
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
Optional Garnish
Sumac Powder / Cayenne Pepper

Chickpea Hummus

  • 5 minutes
  • Serves 5
  • Easy


  • Optional Garnish



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.



Hummus makes for great make-ahead snack.

Store the hummus in a glass jar with an air-tight lid in the refrigerator for up to 2 weeks.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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