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!

Hummus has always been a fan-favorite as a healthy snack alternative or appetizer.

Chickpea hummus is the most traditional but it’s still very versatile and you can adjust the taste as you wish!

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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